BLACK BEANS AND BROWN RICE

Ingredients

• 2 cups brown rice medium or long grain
• 1 tablespoon olive oil
• ½ cup diced yellow onion about one small onion
• 1 medium red bell pepper diced
• 3 cloves garlic minced
• 1 small jalapeno diced (optional)
• 3 cups vegetable broth less or reduced sodium
• 1 can (14-15 ounces) fire roasted diced tomatoes
• 1 tablespoon fresh chopped cilantro plus more for topping
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ teaspoon dry oregano
• ½ teaspoon salt
• 2 15 ounce cans black beans drained and rinsed
• fresh lime juice and chopped cilantro for serving

Instructions

1. Rinse the brown rice in a fine mesh colander or sieve. Set aside.
2. Heat one tablespoon olive oil in a dutch oven or large stock pot. Once hot, add diced onion and bell pepper. Saute until softened, about 5 minutes. Add garlic and jalapeno and saute a minute more.
3. Add vegetable broth, brown rice, tomatoes (with juices), cilantro, cumin, chili powder, dry oregano and salt. Stir to combine.
4. Bring to a boil over high heat. Once boiling, cover with lid and reduce to a simmer over medium-low. Simmer for 45 minutes, or until liquid is absorbed. If the rice isn’t cooked through, continue cooking another 5 minutes. The rice is ready when softened but still holding its shape.
5. Stir in the black beans. Taste for seasonings. Serve with fresh lime and chopped cilantro.