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Veggie Loaded Black Beans and Rice Recipe

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This recipe for Veggie Loaded Black Beans and Rice, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Wilson

Category:
Category:

Ingredients:  
Ingredients:  

15 oz black or red beans
1 1/2 cups veggie broth
1 cup dry brown rice
! Tlb + 1 tsp chili powder (divided)
1 1/2 tsp cumin 1 tsp turmeric
2 tsp salt ( divided add more or less as desired
!/2 tsp black pepper
1 medium onion
1 red pepper
3 cups spinich
1 tsp oil or veg. broth

Directions:
Directions:

Drain and rinse the beans and put them in a sauce pan and cover with water. Bring to a boil and then reduce to simmer. Add a Tlb of chili powder, a tsp of cumin, turmeric and ground pepper and stir will to combine. Simmer for 20 minutes. Stir often. Add salt at the end. In a fry pan with a lid heat the oil or veg. broth. Add the onion and red pepper and saute until tender. Pour the 1 1/2 cups of veg broth. When boiling add the rice and cover. Reduce heat to simmer till rice cooked. When rice cooked add spinach and cover with lid for 5 minutes. Add beans with a slotted spoon(so no extra water added) to rice mixture. Sprinkle on the remaining tsp of chili powder and 1/2 tsp of cumin and grind more salt and pepper to taste. Fold beans and spices into the rice and veggies until well combined. Serve with lime wedges and fresh cilantro.

Number Of Servings:
Number Of Servings:
4

 

 

 

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