1 onion, chopped

2 garlic cloves, chopped

1 jalapeño pepper, seeded and chopped

2 tbsp (30 ml) vegetable oil

1 1/2 cups (300 g) parboiled long-grain rice

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp turmeric

2 1/2 cups (625 ml) chicken broth

1 can (19 oz/540 ml) black beans, rinsed and drained

3 tbsp chopped cilantro (optional)

Select the pilaf mode on the rice cooker. Preheat for 3 minutes (see note).

In the rice cooker bowl, soften the onion, garlic and jalapeño in the oil. Add the rice and stir for 2 minutes or until it is translucent. Add the spices and cook for 30 seconds, stirring all the while. Add the broth and black beans. Season with salt and pepper.

Cook, covered, for about 45 minutes. The rice will be ready when the rice cooker switches to warm mode. Garnish with the cilantro, if desired.

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