Rice Cooked in Black Bean Broth

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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 tomatoes, peeled, diced (fresh or canned)
•  salt

• Garnishes

•  queso fresco
•  diced jalapeno chile
•  chopped cilantro
•  slivered scallion
•  chopped tomato
•  sour cream

Directions

1. Heat the olive oil in a 3 quart saucepan.
2. Add the onion and saute over medium high heat for 4-5 minutes.
3. Add the rice, garlic, and anise and stir to coat the rice.
4. Cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
5. Cover and cook over low heat until the rice is done, 18-25 minutes.
6. Turn into a serving dish and add desired garnishes. Enjoy!