I grew up eating rice and beans at almost every meal and have never tired of the combination. It’s wholesome, filling, and comforting. This recipe is based off my mom’s Mexican rice but I’ve added black beans and chicken stock for protein and I’m subbing brown rice for the white rice to add more fiber. Xavier eats this as his taco filling and we eat it as a side dish or as a base for a taco bowl.
Mexican Brown Rice & Black Beans
1 T grape seed oil
1/2 onion, diced
1 C brown rice
2 garlic cloves, minced
1 C diced tomatoes (you can use tomato puree, sauce, or even salsa)
S&P, to taste
1 t garlic powder
1 t onion powder
1 C chicken stock(you can use all water if you don’t have any stock)
1-1/2 C water
2 T cilantro
1 15-oz can black bean, drained & rinsed
Add the oil to a pan and heat over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook until the onions begin to caramelize and the rice is toasted, about 5 minutes more. Add the garlic and cook another 1 minute. Add the tomatoes and season with S&P, garlic powder, and onion powder, cook another minute. Add the chicken stock and water, bring to a boil, cover and turn down to a simmer. Cook for 45-50 minutes, until tender. When it’s done, fold in black beans and cilantro and serve.