mexican brown rice
This is a great way to combine brown rice and beans in a simple one-pot meal. It’s hearty and very healthy. Be sure to make the full batch to have easy leftovers for another meal later in the week.
2 tablespoons extra virgin olive oil
1/4 yellow onion, diced
1/4 yellow pepper, diced
1/4 red pepper, diced
1/4 jalapeño, finely minced
Salt, to taste
Freshly ground black pepper
1/2 cup brown rice
1 cup low-sodium vegetable stock
1/4 15-ounce can black beans, rinsed and drained
1 1/4 teaspoon chipotle salsa (or chipotle chiles in adobo)
Fresh cilantro, for serving, optional
1. In a large saucepan, heat oil over medium heat. Add onion, yellow and red peppers and jalapeño. Season with salt and pepper and cook until vegetables are softened, about 7-10 minutes.
2. Add brown rice and cook for 1-2 minutes. Add stock and bring to a boil. Cover and reduce heat to low and simmer for 40-45 minutes, until rice is almost cooked through.
3. Stir in black beans and cook for another 5-10 minutes, until beans are heated through is rice is fully cooked. Add chipotle salsa and stir until well incorporated. Add cilantro just before serving (if using).
Serves 2.
