Black Beans and Rice
photo by PaulaG
- Ready In:
- 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.
Questions & Replies
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I was attracted to this recipe because the spices looked as though they would add great flavor. I adapted it to suit our tastes and used white rice, added 1/4 cup white wine to the rice after heating it in the oil so it would be more flavorful. I used frozen italian tomatoes from our garden and chopped them before adding. I added prepackaged and precooked turkey/chicken with sun dried tomato and mozzarella sausage cut on the diagonal after everything was done just to heat the sausage. It was YUMMY! We all love this recipe and will make it often, of course with our "tweaks" and whatever else we have on hand. I would have given 5 stars but I really think the wine added more flavor. Oh, and I was light on the hot stuff. Our granddaughter cannot tolerate it and neither can I. It seems that a lot of recipes today have a lot of hot peppers in them.
This recipe is awesome!!! I use brown Basmati rice which I saute as suggested with the garlic and onion. I then cook the mixture along with the chicken broth in a rice cooker then add the remaining ingrediants. This is recipe is so great, I am able to prep everything while my 6 month old sleeps then combine the remaining ingrediants for a great dinner. Thank you Danya01 for a great recipe!!
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RECIPE SUBMITTED BY
Cooking has become one of my favorite hobbies now that I have someone to cook for. (It's great: my fiance cleans and I cook, and both of us think we got the better end of the deal.) I like to make food from scratch as much as possible so that I can control what goes into it. It started when I became terribly allergic to fish, shellfish, soy, and peanuts, but now I do it as much because I enjoy it, it's healthier, and it tastes better than out of necessity. When I'm not cooking, I'm spending time with friends and family, playing video games, exercising, reading, or working. I'm a marketing coordinator for a children's book company, but I'll soon be starting school to get my Master's in social work so I can become a therapist.