ABOUT THE RECIPE:

This flavorful rice and beans recipe is a simple, but hearty 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
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• Pinch crushed red pepper flakes
• 2¼ cups vegetable broth
• 1 can (about 15 ounces) black beans, drained and rinsed
• 1 cup brown basmati rice, rinsed well and drained

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, or until the rice is soft but not mushy. Gently stir the rice and beans, remove the saucepan from the heat, cover, and let stand for 5 to 15 minutes. Fluff again and serve.