1tablespoonfresh chopped cilantroplus more for topping
2teaspoonscumin
1teaspoonchili powder
½teaspoondry oregano
½teaspoonsalt
215 ounce cansblack beansdrained and rinsed
fresh lime juice and chopped cilantrofor serving
Instructions
Rinse the brown rice in a fine mesh colander or sieve. Set aside.
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.
Add vegetable broth, brown rice, tomatoes (with juices), cilantro, cumin, chili powder, dry oregano and salt. Stir to combine.
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.
Stir in the black beans. Taste for seasonings. Serve with fresh lime and chopped cilantro.
Notes
Brown rice cook time: Depending on the kind of pot that you use, too much steam may escape during the cooking process. If your rice isn’t cooked through and there is no liquid remaining, add an additional ½ cup of vegetable broth or water and continue simmering.
Can I use dry beans? No. Dry beans require a different amount of liquid and cook time. You might want to try this Instant Pot rice and beans instead.
Storage: Let leftovers cool to room temperature before transferring to a container. Close and store in the fridge for 3-4 days. Reheat over medium-low heat on the stove, stirring occasionally or heat in the microwave.
Freezing: Let cool completely then transfer to a freezer safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.