| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup brown rice, uncooked
- 2 1/4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small onion, diced (1 cup)
- 2 cloves garlic, minced
- 2 teaspoons fresh chopped oregano or 1 teaspoon dried
- 1 stalk celery, finely diced
- 1 large carrot, finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chili flakes
- 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
- 2 teaspoons finely chopped parsley leaves
Instructions
- 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.
- Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Nutrition Facts
| Calories | 308 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 155 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 6 grams |
| Protein | 11 grams |
| Sugar | 5 grams |
Reviews
Because I’m on a reduced sodium diet, I eliminated the chicken broth and used water. It was still amazing.
Delicious recipe! I used organic ingredients and substituted organic vegetable stock and added a teaspoon of pink Himalayan salt at the very end.
I love this recipe, but would like to make it a day ahead. As anyone tried this with good results?
Very good, love the cumin in it.
I was looking for a recipe that was gluten free and googled “beans and rice” — this came up. I only had beef broth and Great Northern beans, so I used those. It was really really good. Will definitely make again. Great quick meal with protein for a week night.
I loved this recipe. I added 1/3 red bell pepper to make it prettier. I served it with fajita spiced Maui Maui. Yum!
This was good and went well with her Pork Tenderloin with Seasoned Rub
Excellent – with some minor changes. I didn’t have but a 1/2 C. of uncooked rice, which was plenty of rice for the rest of the ingredients. I substituted cilantro for parsley and left out the oregano, as it didn’t seem to fit the rest of the ingredients. It was very flavorful, but I could see adding a bit more heat to it, like sriracha or spicy salsa for more of a kick. I served it with Baja Fish Tacos so the substitutes were in line with that genre!
This recipe was so good! I didn’t have black beans on me, so I used seasoned pinto beans and the flavors from it paired so well with the other flavors for this recipe!
Just delicious. Others commented that it was lacking flavor. I thought it was very flavorful. Made it for my husband who’s a picky eater and he loved it. It’s a great accompaniment to any protein or other vegetables can be added for a meal in itself. Definitely a keeper!