Black Beans and Brown Rice
Ingredients
The base
-
2
cups
brown rice
-
3
cups
vegetable broth
-
1
can
fire roasted diced tomatoes
-
2
cans
black beans
The aromatics
-
1
tablespoon
olive oil
-
½
cup
diced yellow onion
-
1
medium
red bell pepper
-
3
cloves
garlic
-
1
small
jalapeno
The spices
-
1
tablespoon
fresh chopped cilantro
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
½
teaspoon
dry oregano
-
½
teaspoon
salt
For serving
-
1
lime
fresh lime juice
-
to taste
chopped cilantro
Instructions
- Rinse the brown rice and set aside.
- Heat olive oil in a Dutch oven or large stock pot and sauté diced onion and bell pepper until softened.
- Add garlic and jalapeno, sautéing until aromatic.
- Stir in vegetable broth, brown rice, tomatoes, cilantro, cumin, chili powder, oregano, and salt.
- Bring to a boil, then cover and reduce to a simmer for 45 minutes until liquid is absorbed.
- If rice isn't cooked, add more broth or water and continue simmering.
- Stir in black beans and heat through.
- Serve with fresh lime juice and additional cilantro.
Nutrition Facts (estimated)
Servings
5 servings
Calories
492
Total fat
6g
Total carbohydrates
95g
Total protein
17g
Sodium
923mg
Cholesterol
0mg
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