Black Beans and Rice with Roasted Poblanos and Garlic
Ingredients
The roasted vegetables
-
2
pieces
poblano peppers
-
1
piece
fresh chili
-
½
medium
white onion, sliced
-
1
cup
grape/cherry tomatoes, halved
-
3
cloves
garlic, peeled
-
1
tablespoon
avocado oil
-
to taste
sea salt and ground black pepper
The main ingredients
-
1
cup
brown basmati rice, rinsed thoroughly
-
1
15½ oz can
black beans, drained and rinsed
-
1
tablespoon
tomato paste
-
½
teaspoon
coconut aminos or tamari soy sauce
-
2 ¼
cups
filtered water
-
1
lime
juice
-
handful
chopped cilantro
The spices
-
1
teaspoon
cumin seeds
-
1
teaspoon
coriander seeds
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Dry toast the cumin and coriander in a pot until fragrant, then grind them into a powder.
- Prepare the poblanos and chili by removing stems and seeds, then cut them into 2-inch pieces and place on the baking sheet.
- Add sliced onions, tomatoes, and garlic to the baking sheet, toss with ground spices, avocado oil, salt, and pepper.
- Roast the vegetables for 20 minutes until browned and soft.
- Let the vegetables cool slightly, then blend into a chunky paste.
- In the same pot, combine the vegetable paste with rice, beans, tomato paste, coconut aminos, and water.
- Bring to a boil, then reduce to a simmer and cover, cooking for 40 minutes.
- Let it sit for 5 minutes off the heat, then stir in lime juice, cilantro, and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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