Black Beans and Brown Rice

"This is easy, high fiber and tasty, too!"
 
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Ready In:
1hr 15mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Cook the brown rice in salted water or broth for 40 minutes.
  • You will have two and a half cups of cooked rice.
  • Transfer the rice to a microwave proof dish.
  • Add the chopped onion, lime juice and drained beans to the rice.
  • Crush the clove of garlic into the mixture, then salt and pepper to taste.
  • Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.

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Reviews

  1. I thought this was just excellent. So easy to do too!! I really liked the tartness of the lime juice. I did add a small can of diced tomatoes to this. It added a bit more colour and taste to it I think. This will be done for a vegetarian dinner I'm planning for friends soon. Thanks cmacooks.
     
  2. Yummy!! It was perfect. I added another clove of garlic and cooked the brown rice with some chicken stock. I added a tsp of olive oil to moisten the rice, but my DH thought it would be better dry with fish tacos. Will make many times!
     
  3. Dish had good flavor, but we found it a little dry. Also, doesn't specify when to add the cilantro, only the garnish.
     
  4. I had some leftover brown rice and preferred this as a cold salad. Then with these leftovers I added a can of green chili chopped, 1 can of corn and made veggie soft tacos.
     
  5. This is a delicious compliment to fish! However, I reduced salt measurement to 1 Tbsp, and pepper to 1/4 tsp. I added a few drops of hot pepper sauce to give it a little more zing, which also complimented the lime and cilantro flavors.
     
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RECIPE SUBMITTED BY

<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time.&nbsp; While I do love food sales, I also love to cook.&nbsp; Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013!&nbsp; I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>
 
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