2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes.
Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.
Fold in the beans and green onions and re-season.
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