Brown Rice with Black Beans and Cilantro
By America's Test KitchenPublished on January 7, 2009
Time
2 hours
Yield
Serves 4 to 6
Ingredients
4 teaspoons olive oil 1 medium onion, chopped fine (about 1 cup)1 green bell pepper, chopped fine3 garlic cloves, minced1 cup low-sodium chicken broth 2 ¼ cups water 1 ½ cups brown rice, long-grain (see note)1 teaspoon salt 1 (15.5-ounce) can black beans, drained and rinsed¼ cup chopped fresh cilantro leaves ¼ teaspoon ground black pepper 1 lime, cut into wedges
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
- Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
- Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.
Time
2 hoursYield
Serves 4 to 6Ingredients
4 teaspoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 green bell pepper, chopped fine
3 garlic cloves, minced
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon salt
1 (15.5-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro leaves
¼ teaspoon ground black pepper
1 lime, cut into wedges
Ingredients
4 teaspoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 green bell pepper, chopped fine
3 garlic cloves, minced
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon salt
1 (15.5-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro leaves
¼ teaspoon ground black pepper
1 lime, cut into wedges
Ingredients
4 teaspoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 green bell pepper, chopped fine
3 garlic cloves, minced
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon salt
1 (15.5-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro leaves
¼ teaspoon ground black pepper
1 lime, cut into wedges
Why This Recipe Works
To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
- Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
- Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.
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