brown rice and black bean pilaf
(1 rating)
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This is a recipe that I created recently using fresh herbs from my home garden. I made this recipe for My brother and I for lunch with Cuban inspired grilled pork chops and my Mango, Avocado and Cucumber salsa which I submitted yesterday. It was a yummy meal, very satisfying and delicious. It is a very easy recipe to throw together, I acutally make it in my rice cooker.
(1 rating)
yield
8 serving(s)
prep time
35 Min
cook time
45 Min
method
Stove Top
Ingredients For brown rice and black bean pilaf
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2 cbrown rice, raw (i use uncle ben's)
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4 1/2 cvegetable stock, (home made or purchased)
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3 Tbspolive oil, extra virgin
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1 lgred onion, diced
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5 clovegarlic, pressed
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2 Tbspfresh oregano, chopped
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2 stalkcelery, diced
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2 lgcarrots, diced
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2 tspground cumin
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2 mdserrano chiles, seeded and finely minced
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1/2 lgred bell pepper, diced
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1/2 cfresh cilantro, chopped
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1 can19.75 oz. can black beans
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salt and pepper to taste
How To Make brown rice and black bean pilaf
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1Heat oil in rice cooker (or heavy bottom pot), stir in onions and cook until edges begin to turn brown; add in celery, carrot and red bell pepper. Cook until vegetables are beginning to get tender(about 5 minutes).
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2Add rice to vegetable mix. Mix rice thouroughly into vegetable mixture. Then add in garlic, cumin and serrano chillies. Allow to cook for 3 or 4 minutes.
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3Stir in the drained beans and vegetable stock. Season with salt and pepper to taste. Cover and cook until rice is done.
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