Remember when rice was white? And plain? And boring? Well those days are over. This nutty brown rice dish is full of flavor and vegetables and you can make it way ahead of time. Party on.
Cumin-Spiced Brown Rice and Beans with Roasted Red Peppers
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 cup short grain brown rice
- 2 cups low sodium chicken stalk or water
- 1 medium red bell pepper, roasted and chopped into small ½-inch pieces
- ½ 8-oz. can of black beans or pinto beans
- 1 Tbsp. cumin
- 1 tsp. salt and pepper to taste
- ¼ cup chopped green onions, for garnish
Let's go
- Preheat oven to 400º F.
- Rinse rice in cold water.
- Put the red pepper on a sheet pan and roast until blackened on all sides, flipping periodically, about 20 minutes. Once it’s been blackend on all sides, take out of oven, place into a small bowl. Cover with plastic wrap and allow it to steam for 10 minutes, allowing the skin to come off the flesh of the pepper.
- Meanwhile, in a small saucepan, combine brown rice and chicken stock or water.
- Bring to boil over medium to low heat. Once boiling, turn down to a simmer, cover and cook for 30 minutes, until all of the liquid has been absorbed.
- Once pepper has been steaming for 10 minutes, take out and peel off skin. Chop into small ½-inch pieces, and reserve on side.
- Meanwhile, rinse and reserve beans on the side.
- Once the rice has finished cooking, add in the cumin, beans, and roasted red pepper. Taste for seasoning, add in salt and pepper if needed.
- Heat on low for 2 minutes until heated through or reserve on the side for reheating later.