RICE, BLACK BEANS AND VEGETABLES

Instead of making the weekly big pot of soup for lunches, I decided to make a pot of rice, beans and vegetables.  I like black beans and combining them with rice and vegetables makes a nice meal.  For rice I used brown basmati rice as I wanted to use a rice that is not sticky.   I didn't have fresh cilantro in the fridge but would have added it so I included it in the ingredients.  This can also be served as a side dish but I will eat it as part of my main meal for lunches.  A cup and a half of this dish will cover both my protein and carb intake for lunch.

Vegetables sautéing in the big frying pan.

Cooking for the last few minutes in the pan.

INGREDIENTS:

2 tbsp olive oil
1 medium size onion, chopped
1- 2 garlic cloves, minced
1 stalk celery, diced
1/2 red or other coloured pepper, diced
1 1/4 cups brown rice, uncooked
2 1/4 to 2 1/2 cups water or chicken broth
1 can (19 ozs, 540 ml) of drained black beans
3 - 4 fresh tomatoes, chopped
handful of fresh cilantro, chopped (optional)
salt and pepper to taste
1/2 tsp ground cumin

DIRECTIONS:

Using a large frying pan, heat the oil on a high temperature.  Add the onions, garlic, celery and pepper, reduce the heat to medium, and sauté for five minutes.  Add the rice and water and cook on low heat until the rice is cooked (30 minutes).  Add the beans, chopped tomatoes and spices and cook for another 10 to 15 minutes.  Serves 4 to 5 as part of a main meal.