This spicy recipe tastes so good, it's hard to believe it's healthy. It's convenient as a one-pot meal, but a cooling side dish such as fresh sliced mango or a cucumber salad would be good too. I use red pepper flakes because I don't like the acidity of fresh; instructions are included for fresh red pepper if you prefer. You can also replace the chicken broth with vegetable broth for a vegetarian meal.
- 1 teaspoon olive oil
- 1 large onion, chopped finely
- 3 garlic cloves, minced
- 3⁄4 cup uncooked brown rice
- 2 cups low sodium chicken broth, canned or homemade (or vegetable broth)
- 2 tomatoes, chopped
- 4 cups canned black beans, drained and rinsed (kidney beans would also work well)
- 1⁄4 teaspoon red pepper flakes (or 1 red pepper, chopped, plus 1/2 teaspoon cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons fresh cilantro, chopped (optional)
- Heat oil in a stockpot over medium-high heat.
- Saute onion and garlic until onion softens, about 4 minutes.
- Add rice and saute for 2 minutes (this crisps the outside of the rice).
- Add broth and tomatoes. Bring to a boil, cover and lower the heat. Cook for 40 minutes until rice is done, stirring occasionally.
- Add beans, spices, and fresh cilantro.
- To replace the red pepper flakes with fresh: Saute a chopped red pepper with the onion and add a 1/2 teaspoon cayenne pepper with the beans.