- 4
- 30 mins
- 90 mins
Ingredients
- For the rice:
- 2 tablespoons olive oil
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 1 (15 oz) can chopped tomatoes w/green chiles
- 1/4 jalapeño, chopped
- 1 cup brown rice
- 1 1/2 cups vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon oregano
- Salt and Black Pepper to taste
- For the Beans:
- 1 tablespoon olive oil
- 1/4 cup chopped yellow onion
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 clove garlic, minced
- 1/4 cup vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- For the Chimichurri:
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 teaspoon ground red pepper (adjust to your spice preference)
- 1/2 teaspoon cumin
- Dash of salt
- To serve: guacamole, corn, tomatoes, red cabbage, etc.
Preparation
Step 1
To cook the rice:
In a large, deep skillet, heat the olive oil and onions. Cook for about 5 minutes or until translucent. Stir in the minced garlic and cook another minute until fragrant.
Stir in the rice and cook until lightly browned, about 3 minutes.
Meanwhile, puree the canned tomatoes and jalapeño together until smooth in a blender or food processor.
Add the tomato puree, broth, and seasonings to the pan and stir. Bring to a simmer and cover. Cook until all the liquid is absorbed, ~15 minutes.
To make the Beans:
Heat the olive oil and onion up in a small saucepan. Cook about 5 minutes or until onion is translucent.
Add the garlic and cook another minute.
Stir in the seasonings, beans, and broth.
Simmer for ~7 minutes or until beans are heated and most of the broth has been absorbed.
For the Chimichurri:
Simply puree all the ingredients together in a food processor until smooth.
To Assemble:
Divide the rice, beans, chimichurri, and other vegetables evenly among four bowls.