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Puerto Rican Rice and Beans
Arroz y frijoles. Rice and beans. No matter what you call it, this dish is a staple for millions around the world. This reinterpretation of the classic dish is a fun way to change up your routine while still exposing your kids to healthy staples loaded with fiber. And it’s very adaptable to your favorite beans and veggies, or whatever is waiting for you in the pantry and fridge.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 cups 1x
Ingredients
Scale
2 cups cooked brown rice
1 small onion, chopped
1 celery stalk, chopped
1 small green bell pepper, chopped
1/2 small jalapeno pepper, minced (optional)
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 large tomato, chopped
One 14-ounce can pinto or black beans, drained and rinsed
1/2 cup low-sodium vegetable broth
1/4 cup fresh cilantro, minced
Instructions
- Cook the brown rice according to the directions on the package, as they may vary depending on the varietal.
- Sauté the onions, celery, green peppers, and jalapenos (if using) in a large saucepan over medium-high heat with olive oil. Cook until onions are translucent.
- Add garlic, chili powder, cumin, salt, and pepper and sauté for an additional 1 to 3 minutes.
- Add the tomato, beans, and vegetable broth. Bring to a boil and then reduce heat.
- Simmer for 10 to 15 minutes. Turn off heat and stir in cilantro. Cover with lid and let sit for 5 minutes before serving over a bed of brown rice.