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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 2 | small | Onion, chopped | 4 | cloves | garlic minced | 2 | teaspoons | oregano, dried | 2 | stalks medium (7-1/2" - 8" long) | celery, diced | 2 | large (7-1/4" to 8-1/2" long) | carrots diced | 2 | teaspoons | cumin, ground | 1 | teaspoon | red pepper flakes | 2 | cans (15 oz) | black beans, canned, rinsed & drained (remove as much liquid as possible) | 2 | cups | Rice, brown, long-grain, raw (yields 2 cups cooked | 4 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley. |
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