Puerto Rican Rice and Beans
Recipe Info
Author: Chef Jason Wrobel
Prep Time: 5 minutes
Ingredients
- 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.