Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings
The combination of rice and beans never gets old! I’ve been making this dish for a long time now. You can say that I have perfected it! I kid you not! This recipe is a step-by-step process that you need to follow. They will guide you to perfection! Try it now!
Ingredients:
2 c long-grain brown rice
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, or to taste
14.5 ounces 1 can diced tomatoes
1 large bell pepper, diced
1 medium onion, diced
16 ounces 1 can of black beans, rinsed
2 garlic cloves, minced
4 c vegetable broth
¼ c cilantro, chopped
¼ c extra virgin olive oil
Directions:
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.
Add the bell pepper, then sauté for a few minutes until soft as well.
Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.
Add the tomato slices, then sauté until soft as well.
Stir in the vegetable broth and rice. Allow the mixture to boil.
Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.
Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.
Serve and enjoy!
Notes:
This is best served with a fresh salad, chicken dish, or cooked veggies.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 445 kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 3.9mg
Ingredients
- 2 c long-grain brown rice
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes, or to taste
- 14.5 ounces 1 can diced tomatoes
- 1 large bell pepper, diced
- 1 medium onion, diced
- 16 ounces 1 can of black beans, rinsed
- 2 garlic cloves, minced
- 4 c vegetable broth
- ¼ c cilantro, chopped
- ¼ c extra virgin olive oil
Instructions
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.
Add the bell pepper, then sauté for a few minutes until soft as well.
Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.
Add the tomato slices, then sauté until soft as well.
Stir in the vegetable broth and rice. Allow the mixture to boil.
Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.
Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.
Serve and enjoy!
Notes
This is best served with a fresh salad, chicken dish, or cooked veggies. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
