Wednesday, April 11, 2012

Black Beans and Brown Rice

Since I still have a large pot of  Mexican Style Black Beans to use up, I have been playing around with some more black bean recipes.  I decided to make a very healthy version of red beans and rice by swapping it out for black beans and brown rice. I always have some brown rice in my fridge ready to make a quick fried rice or eat with a stir fry so this meal came together in less than 20 minutes. We ate it with some very simple grilled chicken and it was a fabulous meal full of protein.

2-3 cups of prepared black beans (see recipe  Mexican Style Black Beans) (see note)
4-6 cup of cooked brown rice
1/2 cup of prepared salsa
1 medium onion sliced
2-3 green chilies sliced
2-3 cloves of garlic grated
1 tsp of ground cumin
1/2 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste
1Tbs of canola oil

Note: If you decided to use canned beans you will have to season the rice a little more since the beans I used were well seasoned.  

Heat a skillet with oil and add garlic on high heat. Saute for 20-30 seconds.  Then add onions, chilies, cumin, oregano, red chili flakes and salt. Saute for another minute. 

Add the prepared black beans and salsa.  Saute and cook for 3-4 minutes. Taste for seasoning.
Add rice and mix well. Cook for 3-4 minutes. Taste for seasoning and serve. Enjoy. 

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