Wednesday, July 27, 2011
This rice makes a great meal on it's own but also makes a great side dish for a Mexican food night. You'll get your proteins from the beans and pine nuts and as a bonus the black beans will provide iron, which are both important nutrients to get as a vegan.
So make yourself a margarita, cook up some tacos and serve with this rice!
1 tablespoon oil
1/2 onion, diced small
1 garlic, minced
2 celery sticks, diced small
1 red pepper, diced small
3/4 cup long grain brown rice
1/4 cup mixed wild rice
2 cup veggie broth
1/4 teaspoon chili powder
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 tablespoon fire roasted green chilies (from a 4oz can)
1/4 cup cooked organic black beans
1/4 cup organic frozen corn, thawed
1/3 cup tomatoes, seeded and diced small
1/4 cup pine nuts
1 tablespoon fresh cilantro, chopped
pepper to taste
In a small casserole, heat the oil over medium heat.
Add the onion and cook 3-4 minutes until translucent.
Add garlic, celery and pepper and cook 3 more minutes.
Stir in the rice, add the bouillon, the chili powder, thyme, cayenne and bring to a boil.
Reduce the heat to medium-low and cover to cook. Follow the package instructions for the required cooking time. It should be around 45-50 minutes, until the liquid is absorbed.
When the liquid has evaporated, add the black beans, fire roasted green chilies, corn, tomatoes, pine nuts, cilantro and pepper to taste.
Bon appetit! (or should I say: Buen provecho)