Black Beans and Rice
I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level. However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”. This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner. The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!). I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.
1 tbsp vegetable oil
1 red onion, diced
1 jalapeno, minced
3 cloves garlic, diced
1/4 tsp cumin seeds
1/4 tsp celery salt
1/2 tsp cayenne powder
1 tsp chili powder
2 cups black beans, presoaked and well rinsed
1 cup brown rice (presoaked and well rinsed if needed)
2 1/4 cups vegetable stock
1/4 cup fresh basil, coarsely torn
1/2 cup cherry tomatoes, diced
- Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
- Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
- Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
- Serve and enjoy!
Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal. We both topped ours with some “pico de guac”, recipe for which will be up later this week! Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!