BROWN RICE WITH BLACK BEANS #EASYRECIPES #BEANS
I've never been one for New Year's goals. There is no enchanted date to make changes throughout your life, and in the event that you need to roll out the improvements, you can advance the exertion on any day of the year. There's no time like the present! Be that as it may, in the event that you are attempting to settle on some more beneficial decisions (regardless of whether in view of a New Year's goals or not), this side dish may be something worth being thankful for to consolidate into your menu plan. It has entire grains as dark colored rice, veggies, and beans to give some protein.
Bridget proposed utilizing two jars of dark beans, so that is the thing that I did. I preferred it as such in light of the fact that I cherish dark beans, however I think in case you're needing a rice dish, it may be somewhat substantial on the beans. I guess it just relies upon in case you're in a rice sort of mind-set or a bean sort of state of mind :) With every one of the beans, I figure besting with a touch of salsa and destroyed cheddar could make this a light feast all alone. It would likewise be incredible with some hot flame broiled chicken blended right in. I served it close by nectar chipotle coated chicken, and it was a fantastic matching.
INGREDIENTS:
- 4 tsp. olive oil
- 1 cup onion, chopped fine
- 1 red bell pepper, chopped fine
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2¼ cups water
- 1½ cups long-grain brown rice
- 1 tsp. salt
- 1-2 (15 oz.) cans black beans, drained and rinsed
- ¾ cup corn kernels (fresh from cob, or frozen and thawed)
- ¼ cup chopped fresh cilantro
- ¼ tsp. ground black pepper
DIRECTIONS:
- Preheat the oven to 375° F. Adjust an oven rack to the middle position. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover. Bake until the rice is tender, 65-70 minutes.
- Remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn, and replace the lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.
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