Orange Cumin Black Beans and Rice
This nutritious, flavorful, and kid-friendly meal, suggested by fan Jennifer Gross. And the best part? It is ready in 25 minutes!
- 1 Tbsp. extra virgin olive oil
- 1 shallot finely diced, or use 1/2 small yellow onion
- 2 stalks celery thinly sliced
- 1 - 1 1/2 cup white or quick-cooking brown rice
- 28 - 30 oz. reduced-sodium canned black beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
- 1 Tbsp. brown sugar optional
- 1/2 cup orange juice
- 1/2 cup reduced-sodium chicken or vegetable broth or use any variety
- 1 tsp. chili powder
- 1 tsp. ground cumin
In a large skillet, heat the oil over medium heat.
Add the shallots and celery and sauté them for 5 – 7 minutes until they are tender.
Meanwhile, in a large saucepan, prepare the rice according to the package directions.
Add the remaining ingredients to the skillet, and bring it to a boil.
Simmer it for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
Serve the beans over the cooked rice. (If you want to make them in advance, you can refrigerate the cooked beans for up to 2 days before serving them, or freeze them for up to 3 months. Prepare the rice when you are ready to serve the meal, or freeze the rice separately.)
Slow Cooker Directions
Omit the oil. Combine all ingredients except the rice in the slow cooker and cook on low for 3 - 4 hours, or on high for 1 1/2 - 2 hours. Add the rice and 1 cup of water and cook on HIGH for 30-45 minutes more, until the rice is tender.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the shallot, slice the celery, cook the rice, prepare and refrigerate or freeze the bean mixture.
Scramble Flavor Booster: Double the chili powder or use chipotle chili powder and sprinkle the beans with hot pepper sauce, such as Tabasco, to taste.
Tip: If you prefer this dish a little less sweet, omit or reduce the amount of brown sugar.
Nutritional Information Per Serving (% based upon daily values): Calories 440, Total Fat: 10g, 15%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 630mg, 26%; Total Carbohydrate: 74g, 25%; Dietary Fiber: 12g, 48%; Sugar: 6g; Protein: 15g