Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced fine
1 tsp. ground cumin
2 can black beans, rinsed and drained
1 ½ cups tomato juice1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Let simmer for 10 minutes. Just before serving stir in the cilantro.

Cilantro-Lime Rice

Cafe Rio by way of Heather Zemp

3 cups rice: white or basmati rice work best

2 TBS butter

1 TBS whole cumin

3 3/4 cups chicken bullion (or amount of liquid your rice calls for).

1 tsp lime zest, minced (from 1 small lime)

1-2 TBS fresh lime juice

2-3 TBS finely minced cilantro

Wash rice in a separate bowl. Set aside. In the pot you will cook the rice in, melt butter, add cumin and cook 1-2 minutes. Add rice, mix well. Pour in chicken bouillon. Bring to a rolling boil. Reduce heat to low and simmer for about 15 minutes, or until the liquid is absorbed.

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

Can double lime, cilantro, cumin, and butter to make extra zesty.

Freezes well.