brown rice with black beans

Cinco de Mayo is next week…May 5th!  While I don’t do much to celebrate (except maybe enjoy some chips and salsa with a margarita or two), I think this recipe would be a good side dish for all those Mexican meals.

Unlike a lot of Mexican food, this rice dish is fairly healthy.  It is made with brown rice, veggies, and beans for some added protein.

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Ingredients…

  • 4 tsp. olive oil
  • 1 cup onion (chopped)
  • 1 red bell pepper (chopped)
  • 3 garlic cloves (minced)
  • 1 cup chicken broth
  • 2 1/4 cups water
  • 1 1/2 cups long-grain brown rice
  • 1 tsp. salt
  • 30 oz. black beans (drained and rinsed)
  • 1 cup corn (frozen and thawed)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 tsp. ground black pepper

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Directions…

Preheat the oven to 375 degrees.  Heat the oil in a large pot over medium heat.  Add the onion and bell pepper to the pan.  Stir occasionally, until the onion and pepper are browned and tender (about 10-15 minutes).

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Stir in the garlic and cook about another minute.

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Add the chicken broth and water to the pot.  Bring the mixture to a boil.

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Remove the pot from the heat, and stir in the rice and salt.  Cover the pot with a lid.

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Place in the oven and bake until the rice is tender (about one hour).

When done baking, remove the pot from the oven and take off the lid.

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Fluff the rice with a fork.  Add the beans and corn, and stir.  Cover with the lid for an additional 5 minutes.

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Mix in the cilantro and pepper, and serve!

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This makes a great side dish for tacos and quesadillas, and you don’t have to feel guilty indulging in this healthy side dish!  So go ahead and enjoy an extra margarita next week!

 

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