- 4
- 10 mins
- 50 mins
Ingredients
- 1 cup brown rice uncooked
- 4 fresh tomatoes chopped
- 1 can black beans drained and rinsed
- 1 onion chopped
- 1-2 garlic cloves minced
- 2 tsp Mexican chili powder
- 1 tsp curry powder
- 1 tsp cumin powder
- salt and pepper
- 1 tsp cooking oil (I used avocado oil)
- 1-1/2 cup low sodium organic chicken stock (or vegetable stock for vegan)
- 2-3 Tablespoons finely chopped parsley (for garnish)
- 1 roma tomato seeded and sliced (for garnish)
Preparation
Step 1
Clean the brown rice by soaking it in water and setting aside while you cook the onions and tomatoes.
Heat oil in a large pot on medium heat. Add minced garlic and saute until fragrant.
Add onion and saute until translucent
Add in tomatoes, seasonings including chili powder, curry powder, cumin powder and mix well. Cook tomatoes until tender for about 4-5 mins.
Add chicken stock (or vegetable stock if vegan) and bring mixture to boil.
Drain all the water from rice and add it to the tomato mixture.
Simmer the rice for about 35-45 min or until tender. After 20 min add in black beans and continue further cooking. Cooking time will depend upon the variety of brown rice and how tender you prefer your rice.
Turn off the heat. Garnish with some chopped parsley and sliced fresh tomato. Serve warm to enjoy this bowl of healthy Mexican brown rice.
Notes
You can also boil chicken or veggie stock in a separate pan while cooking tomatoes. It will reduce some cooking time.
This Mexican brown rice can also be paired with fresh guacamole and some cheese and can be served as a side dish or as a main dish