Black Beans/Brown Rice
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
I try to eat vegetarian at least three or four days a week, and this is a midweek staple. The key is going with brown rice over white, a move that ups the flavor, texture, and nutrition. If you want to jazz this dish up, top with a little of the crema from my BCLT Tacos. Or, grab a big flour tortilla and roll this into a burrito. This recipe first appeared in EveryDayCook.Photo by Lynne Calamia
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- 1 1/2 cups medium-grain brown rice
- 2 1/2 cups water
- 1/4 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 4 large garlic cloves, smashed
- 1/4 teaspoon red pepper flake
- 1 small onion, chopped
- 1 (15-ounce) can "no salt added" black beans, drained and rinsed
- 1 teaspoon dry oregano
- 1/2 teaspoon freshly ground black pepper
- 1 avocado, pitted, peeled, and diced
- Chopped cilantro, to serve
Specialized Hardware
Electric kettle
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
Procedure
- Heat oven to 375°F.
- Spread the rice into an 8-inch square glass baking dish. Stir in a tablespoon of the oil and a teaspoon of the salt.
- Bring the water to a boil in an electric kettle and pour over the rice. Cover tightly with heavy-duty aluminum foil and bake on the middle rack of the oven for 1 hour.
- Meanwhile, place a 12-inch saute pan over medium heat. When the pan is hot, add the remaining 3 tablespoons of olive oil to cover the bottom of the pan and add the garlic and red pepper flake. Cook, stirring frequently, until the garlic is golden brown, 3 to 5 minutes.
- Add the onion and remaining salt, and cook, stirring often, until the onion starts to color, 1 to 2 minutes. Then, add the black beans, oregano, and black pepper. Cook, stirring frequently, for 6 to 8 minutes.
- Remove the cover from the rice, fluff with a fork, and allow to "steam out" for 2 minutes. Serve the beans over the rice, and garnish with avocado and cilantro.
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