Rice and Black Bean Pilaf

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 stalk celery, finely diced
  • 1 large carrot, finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chili flakes
  • 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
  • 2 teaspoons finely chopped parsley leaves
recipe tools

Directions

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

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