Black Beans and Brown Rice
This healthy recipe pairs well with just about anything — salmon, chicken, or game meat like bison and venison. It’s also a superb go-to for quick-fix lunches or snacks. Ladle some into whole-wheat tortillas stuffed with crunchy veggies. Pour a cup or two into some chicken or vegetable stock for an easy soup. Or blend a big scoop of your beans and rice with a big bowl of lettuce greens and sliced tomatoes for a filling lunch salad.
Servings Prep Time
20servings 35minutes
Cook Time
95minutes
Servings Prep Time
20servings 35minutes
Cook Time
95minutes
Ingredients
Black beans
Brown Rice
Instructions
Black Beans
  1. Soak beans overnight, rinse, and drain. In a large stockpot, bring to a boil all ingredients for black bean part of recipe, except cilantro. Then reduce heat, cover, and simmer until beans are soft, about 1-1/2 hours.
  2. When ready to serve, stir in cilantro. Remove chipotle.
Brown Rice
  1. In a large nonstick medium-hot saute pan, saute rice with all ingredients, except water, until garlic starts to brown. Add water & bring to a boil.
  2. Reduce heat, cover, and simmer until rice is cooked through, about 40 minutes. When done, combine with cooked black beans, or serve separately.