Brown Rice with Black Beans and Cilantro
(from Bethany’s recipe box)
SERVES 4 TO 6
Short-grain brown rice (see related How To Cook) can also be used.
WHY THIS RECIPE WORKS:
To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.
Source: Cook's Illustrated Published March 1, 2009 (CC and CI collection)
Categories: Beans and Grains
Ingredients
- 4 teaspoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice, (see note)
- 1 teaspoon salt
- 1 (15.5-oz) can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro leaves
- 1/4 teaspoon ground black pepper
- 1 lime, cut into wedges
Directions
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Adjust oven rack to middle position; heat oven to 375°F. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
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Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
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Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.