1 cup brown or white rice, uncooked
2 1/4 cups low-sodium chicken broth
1 TBSP olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 tsp fresh chopped oregano or 1 tsp dried
1 stalk celery, finely diced
1 tsp ground cumin
1/4-1/2 tsp dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 tsp finely chopped parsley or cilantro leaves
- 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, cumin and chili flakes and cook, stirring occasionally, 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 or cilantro.
- Other varieties: add zucchini, carrots, mushrooms.
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