ABOUT THE RECIPE:
Easy Rice and Beans are a simple, but tasty side dish or light supper entrée.
Makes 3 to 4 servings
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon dried cilantro
1 teaspoon tamari
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
Pinch crushed red pepper flakes
21⁄4 cups vegetable broth
1 can (about 15 ounces) black beans, drained and rinsed
1 cup brown basmati rice, rinsed
INSTRUCTIONS:
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cilantro, tamari, cumin, turmeric, and crushed red pepper flakes and cook, stirring occasionally, with a large spoon until the onion is soft, about 8 minutes. Stir in the broth, beans, and rice and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 40 to 50 minutes, until the rice is soft but not mushy. Fluff and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Easy Rice and Beans are a simple, but tasty side dish or light supper entrée.
Makes 3 to 4 servings
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon dried cilantro
1 teaspoon tamari
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
Pinch crushed red pepper flakes
21⁄4 cups vegetable broth
1 can (about 15 ounces) black beans, drained and rinsed
1 cup brown basmati rice, rinsed
INSTRUCTIONS:
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cilantro, tamari, cumin, turmeric, and crushed red pepper flakes and cook, stirring occasionally, with a large spoon until the onion is soft, about 8 minutes. Stir in the broth, beans, and rice and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 40 to 50 minutes, until the rice is soft but not mushy. Fluff and serve.
