Black Beans and Rice With Veggies
"This is a modification of a simpler recipe I found online - I used less beans and added celery, carrots, and tomatoes, plus a few other mods. I'm just posting it so I can get the nutritional values of this version, but if someone else wants to use it, enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 2 tablespoons extra virgin olive oil
- 1⁄2 onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup celery, chopped (about 2 stalks)
- 1⁄2 cup carrot, chopped
- 1 cup diced tomato
- 3⁄4 cup uncooked brown rice
- 1 1⁄2 - 2 cups vegetable stock (I used homemade stock)
- 1 teaspoon ground cumin
- 1⁄4 - 1⁄2 teaspoon cayenne pepper (to taste)
- 1 (15 ounce) can organic black beans, drained and rinsed
directions
- In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
- Add the rice and saute for 2-3 minutes.
- Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
- Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
- This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.
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Reviews
-
I enjoyed this last night. As I'm alone for the weekend I cut the amount to 1.5 cups. Loved that this uses brown rice, it really makes the texture a key feature. Lots of flavor , not hard to make and delicious. What more can you ask? :D
