There is some version of rice and beans in almost every cuisine. Whether you are a fan of Brazilian feijoada, or Puerto Rican arroz con gandules, or even southern Hoppin’ John, you have probably run into this combo at some point. It shows up in Creole, Korean, and Indian cuisines. In Cuba, it’s called Moors & Christians represented by the black beans and white rice. Together rice and beans create a complete protein by combining essential amino acids. You don’t even have to eat them together – you have up to 24 hours for the combination to work – but we recommend that you do because…um…. tasty! With some added oo’mämē, you can make this sleepy dish wake up and get to work. All those layers of flavors can do the taste heavy lifting while rice and beans hold hands and get busy. One of the things that makes this humble combo a perfect partner with oo’mämē is that it is a blank canvas, flavor-wise. And because, you will find this duo served together around the world, you can span the globe by dosing this dish with different oo’mämē flavors. Right now, we have Chinese and Mexican, but we are hard at work to bring you more. Keep these pantry staples on hand so that you will be ready to “travel” as soon as we launch! Passport for Your Pantry! Rice & Beans + oo’mämē Must Have oo’mämē Mexican Chile Infusion Consider including Prepared rice, white or brown Canned beans, red, black or favorite, rinsed and drained Scallions, sliced Cilantro, chopped How To Heat oil from oo’mämē Mexican Chile Infusion, along with some of the crunchy/chewy bits from the jar, over medium-high heat in a large sauté pan. Add the prepared rice and cook, without stirring, until a crust starts to form on the bottom. Add the beans and stir into the rice. Remove from the heat and sprinkle top with scallions and cilantro.