April 4, 2012

Rice and Black Bean Pilaf

I really like the combination of rice, veggies and black beans and received compliments on this dish. However, the proportion of beans to rice was a bit low for my preference and the spices really needed to be increased. I would recommend either decreasing the rice by 1/4-1/3 cup or increasing the beans by half a can, doubling the cumin, and adding a bit of salt to taste. 


  • 1 cup brown rice, uncooked
  • 2 1/4 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, diced (1 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh chopped oregano or 1 teaspoon dried
  • 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


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.
Recipe by Ellie Krieger with Food Network. 

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