The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
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Units: US | Metric
- 2 tablespoons olive oil
- 1/2 white onion, finely diced
- 1 1/4 cups long grain brown rice (or white rice)
- 2 -3 garlic cloves, finely chopped
- 1/8 teaspoon anise seed
- 2 cups black bean broth (from cooking black beans or broth plus water)
- 1 cup tomato, peeled, diced (fresh or canned)
- 1Heat the olive oil in a 3 quart saucepan.
- 2Add the onion and saute over medium high heat for 4-5 minutes.
- 3Add the rice, garlic, and anise and stir to coat the rice.
- 4Cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
- 5Cover and cook over low heat until the rice is done, 18-25 minutes.
- 6Turn into a serving dish and add desired garnishes. Enjoy!
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Nutritional Facts for Rice Cooked in Black Bean Broth
Serving Size: 1 (126 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 299.4
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.4 g
- Cholesterol 0.4 mg
- Sodium 686.3 mg
- Total Carbohydrate 49.2 g
- Dietary Fiber 2.8 g
- Sugars 2.9 g
- Protein 5.8 g