Photo by Fotolia/Fanfo
You can make the rice for this dish early and pop the whole thing in the oven to warm it before serving.
Ingredients
- 1 cup Braggadocio Brown Basmati Rice
- 2 cups chicken broth or water
- 1/2 teaspoon sea salt
- 1 can black beans, drained and rinsed
- 1 - 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper
- 3 cloves garlic, minced
- 1/2 - 1 teaspoon chili powder
- 1/2 - 1 teaspoon ground cumin
- 2 - 3 Roma tomatoes, cut in 1/2-inch pieces
- Sea salt and pepper to taste
- chopped fresh cilantro for garnish
- 1 lime, cut in wedges for garnish
Directions
- 1. Place the rice in a pot. Add the chicken broth or water and salt; cover with a lid. Bring to a boil. Lower heat and simmer for 45 minutes to 1 hour or until the water is absorbed and rice is tender. Remove from heat and set aside.
- 2. Meanwhile, heat a large skillet over medium high heat. Add the olive oil. When the oil is hot, add the onion and saute for 2 - 3 minutes. Then add in the bell pepper, tomatoes, garlic, chili powder and cumin. Continue to saute for 2 more minutes. Carefully add the rinsed and drained black beans. Fold the bean mixture into the cooked rice; sprinkle with cilantro and squeeze a couple of the limes over the top of the rice.
- 3. You can do this ahead, and when ready to serve, pop in a 300 degree F oven for 30 minutes.
