Brown Rice With Black Beans

By á-1145

Ingredients

• 4 tsp. olive oil
• 1 cup onion, chopped fine
• 1 red bell pepper, chopped fine
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 1/4 cups water
• 1 1/2 cups long-grain brown rice
• 1 tsp. salt
• 1-2 (15 oz.) cans black beans, drained and rinsed
• 3/4 cup corn kernels (fresh from cob, or frozen and thawed)
• 1/4 cup chopped fresh cilantro
• 1/4 tsp. ground black pepper

Preparation

Step 1

Preheat the oven to 375° F. Adjust an oven rack to the middle position. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes. Stir in the 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 until the rice is tender, 65-70 minutes.

Remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn, and replace the lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.