Rice of your choice is cooked in vegetable broth and then seasoned with cumin spice, garlic, onions and jalapeño pepper for full-bodied flavour, then combined with prepared black beans and fresh herbs in this delicious rice dish.
Seasoned Rice with Black Beans
Ingredients Makes: 4 servings
1 cup white/brown rice (your preference)
1 1/2 to 2 cups vegetable broth
1 tsp avocado oil, coconut oil ~or~ extra-virgin olive oil (for cooking)
1 small red onion, diced
2 to 3 cloves garlic, finely dice
1 small jalapeño, seeded and finely diced
1 tsp cumin
1/2 tsp sea salt
1 lime, juiced
1 cup black beans, cooked or canned
2 Tbsp fresh cilantro and/or parsley herb, destemed and chopped
Prepare black beans. If using canned beans, rinse the beans well using a colander until water runs clear, then set aside. If using dry beans, measure out just 1/2 cup of black beans as they will double in size when cooked. Rinse the beans thoroughly, then soak in purified water overnight, (this helps dissolve the starch that causes intestinal discomfort). The beans will grow in size, so be sure to soak in a large pot with plenty of water covering the beans by a few inches. After soaking the beans overnight, drain the water and then rinse again prior to cooking.
For a “quick soak”, add the rinsed dry beans to a large soup pot and fill with about 3 cups of water. Bring the water to a boil over high heat and cook the beans for about 3 minutes on a rolling boil. After 3 minutes, turn off the element, cover and allow beans to soak for at least 1 hour prior to cooking.
Drain and rinse the soaking beans with purified water. To cook the beans, transfer them back to a medium-large soup pot and fill with 4 cups of purified water. Bring the water to a boil and then cover and reduce the heat to medium; stirring periodically to prevent burning. Cook beans until tender, about 45 minutes up to 2 hours, (cooking time will depend on the freshness of the beans). When the beans are tender, drain using a colander and refrigerate until ready to use.
*Hint avoid adding salt or seasoning until after the beans are cooked for truly tender beans as salt and acidic ingredients can toughen them.
Prepare rice. Measure out 1 cup of dried rice to produce 3 to 4 cups of cooked rice, (depending on rice type). Rinse the rice thoroughly before cooking. Cook the rice according to package instructions in vegetable broth. Add enough water to the broth water (as needed) to cook the rice according to package instructions. (Brown rice will require more water and longer cooking time then white rice).
To cook the rice, bring the broth water to a boil, then reduce the heat to medium. Cover the pot with the lid slightly cracked and simmer without stirring. When the water has largely reduced and steam holes can be seen through the rice, turn off the heat and cover the rice with a fitted lid and leave for about 10 minutes. After this time, fluff the rice with a fork and set aside until ready to use.
Prepare and sauté vegetables. Dice the onion, jalapeño and garlic cloves. Heat oil in a large deep skillet over medium-low heat. Add the diced vegetables and sauté for 5 to 7 minutes, stirring frequently to prevent burning until the onions have softened and turned translucent.
Add seasoning, beans and rice. Stir in the cumin powder, sea salt, and lime juice into the sautéed vegetables. Cook for about 30 seconds or until fragrant, stirring constantly. Add black beans, stirring until well combined, then bring to a simmer. Simmer for about 5 minutes, then remove from heat.
Stir in the cooked rice and heat just until warmed, serve immediately with fresh cilantro and parsley. Enjoy with a stir fry of vegetables or a creamy curry korma.
Recipe shared by: J. Marshall
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