Mexican Rice & Beans
1 tablespoon extra-virgin olive oil
1 cup diced red onions
2 cloves garlic, minced
2 1/2 cups water
1 1/2 cups brown rice, uncooked
1 (10-ounce) can diced tomatoes and green chilies (Ro-tel)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 (15.5-ounce) can black beans, rinsed and drained
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Drain, and set aside. Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn’t burn.
Pour in water, rice, tomatoes and chilies, cumin, and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is absorbed. Add beans, and stir well. Cook another 8-10 minutes. Add parsley, and serve.
Yield: 6 servings (serving size: about 1 cup)
This recipe is fairly spicy, so to cut down on the “heat,” reduce cayenne pepper to 1/8 teaspoon or elmininate it completely.
Add avocado slices as a garnish.