New Taste Journal
Whole Grain · Whole Food · Big Flavors
Cuban Brown Rice with Black Beans
Makes a great lunch with one fried egg, tomatoes, jalapenos and whole wheat tortillas
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Jalapeno Pepper
1/2 Onion, medium size
1/2 Tomato, medium size
4 Cloves Garlic
1 Small Bunch Cilantro, leaves and tender stems
2 teaspoons Ground Cumin
2 teaspoons Oregano, dry
1 teaspoon Granulated Garlic
1 teaspoon Sea Salt
2 Tablespoons Olive Oil
2 Cups Brown Rice, short grain
3.75 Cups Water
1/2 Cup Green Peas
1 Cup Canned Black Beans, rinsed and drained
1 Pinch Salt and pepper
Chop peppers, onion, tomato and garlic into medium size pieces.
Place chopped vegetables into a food processor.
Gather and measure cilantro, cumin, oregano, granulated garlic, and salt.
Rinse and dry the cilantro.
Place cilantro and spices into food processor.
Run and pulse the food processor on and off a few times, until all ingredients are chopped together.
Place a pan on top of the stove over high heat.
Add oil to the pan.
As pan is heating, add the brown rice.
Stir the rice into the oil for a minute or so.
Rice will begin to sizzle as oil heats.
Add chopped ingredients from the food processor into the pan.
Cook and stir ingredients for another minute.
Vegetable will begin to cook in the hot rice and oil.
Add water to the pan and mix well.
Turn heat way down and bring rice to a steady simmer.
Cover rice and cook for 50-55 minutes over a steady slow simmer.
Feel free to open the lid and check the rice from time to time.
While rice is cooking, gather beans, peas and lime.
Rice is ready when all grains are soft and all the water has been absorbed into the rice.
Add beans and peas to the rice.
Squeeze the whole lime over the rice.
Sprinkle a pinch of salt and pepper over the rice.
Mix everything together and you are done.
Let rice sit uncovered for a few minutes and then serve.
Cool down leftover rice and keep in the refrigerator for a few days.
Heats up great in the microwave.
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