Difference between revisions of "Brown Rice with Black beans"
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← [[vegetable dishes]]<br> | ← [[vegetable dishes]]<br> | ||
| + | ''From the kitchen of Dawn Corbin''<br> | ||
| + | '''Ingredients'''<br> | ||
| + | 4 tsp.olive oil<br> | ||
| + | 1 c.onion, chopped fine<br> | ||
| + | 1 red bell pepper, finely chopped<br> | ||
| + | 1 tsp. minced garlic, (opition 3 cloves fresh garlic)<br> | ||
| + | 1 cup low sodium Chicken broth<br> | ||
| + | 2 1/4 c.water<br> | ||
| + | 1 1/2 c. long brown rice<br> | ||
| + | 1 tsp. salt<br> | ||
| + | 2 can black beans, drained and rinsed<br> | ||
| + | 1 can corn drained<br> | ||
| + | 2 tbsp, dried cilantro, or 1/4 c. fresh<br> | ||
| + | 1/4 tsp. grounded black pepper<br> | ||
| + | |||
| + | '''Directions'''<br> | ||
| + | Preheat oven to 375ºF. adjust the rack in oven to accommodate your duch oven.Heat oil over medium heat in dutch oven untill shimmering. Add the onion and bell pepper to the pan cook, stirring occasionally, untill well browned and tender, about 12 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.<br> | ||
| + | <br> | ||
| + | Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover. Bake untill the rice is tender , 65 to 70 minutes. | ||
| + | <br> | ||
| + | remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn replace lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.<br> | ||
| + | <br> | ||
| + | Note: if you do not have a dutch oven heat the ingredients on the stove as above them place in a casserole dish with lid to bake. works pretty well. <br> | ||
Latest revision as of 18:36, 23 August 2015
← vegetable dishes
From the kitchen of Dawn Corbin
Ingredients
4 tsp.olive oil
1 c.onion, chopped fine
1 red bell pepper, finely chopped
1 tsp. minced garlic, (opition 3 cloves fresh garlic)
1 cup low sodium Chicken broth
2 1/4 c.water
1 1/2 c. long brown rice
1 tsp. salt
2 can black beans, drained and rinsed
1 can corn drained
2 tbsp, dried cilantro, or 1/4 c. fresh
1/4 tsp. grounded black pepper
Directions
Preheat oven to 375ºF. adjust the rack in oven to accommodate your duch oven.Heat oil over medium heat in dutch oven untill shimmering. Add the onion and bell pepper to the pan cook, stirring occasionally, untill well browned and tender, about 12 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover. Bake untill the rice is tender , 65 to 70 minutes.
remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn replace lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.
Note: if you do not have a dutch oven heat the ingredients on the stove as above them place in a casserole dish with lid to bake. works pretty well.
