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.