Categories: BEANS, MAIN DISH

Ingredients

• Succulent Brown Rice
• * 2 cups brown rice
• * 4 cups spring water
• * 1/2 tsp sea salt
• * 1 TB olive oil
• * 1 large onion, chopped
• * 1 red bell pepper, chopped
• * 5 cloves garlic, minced
• * 1/2 tsp chili powder
• * 1 can (14.5 oz) diced tomatoes with their liquid
• * 3 cups (cooked) black beans, drained
• * sea salt, to taste
• * ground pepper, to taste
• * chopped, fresh cilantro as a garnish, optional
• * 1 lime, cut in 4–6 wedges for garnish, optional

Directions

1. Place rice in a strainer and rinse under cool, running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes stirring gently until rice is dry and becomes aromatic.

2. Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed. Remove from heat and serve. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.

3. Heat large skillet over medium high heat. When pan is hot, add olive oil. Sauté the onion for one minute, add the bell pepper, garlic and chili powder. Continue to sauté for two more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans, simmer another 5 minutes. Add salt and pepper to taste.

4. Serve over brown rice, garnish with cilantro (if desired) and lime wedges.

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