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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This spicy recipe tastes so good, it's hard to believe it's healthy. It's convenient as a one-pot meal, but a cooling side dish such as fresh sliced mango or a cucumber salad would be good too. I use red pepper flakes because I don't like the acidity of fresh; instructions are included for fresh red pepper if you prefer. You can also replace the chicken broth with vegetable broth for a vegetarian meal. Ingredients:
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) |
Directions:
1. Heat oil in a stockpot over medium-high heat.
2. Saute onion and garlic until onion softens, about 4 minutes.
3. Add rice and saute for 2 minutes (this crisps the outside of the rice).
4. Add broth and tomatoes. Bring to a boil, cover and lower the heat. Cook for 40 minutes until rice is done, stirring occasionally.
5. Add beans, spices, and fresh cilantro.
6. 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.
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