1 cup (dry) Whole grain brown rice
1 can Vegetable broth
2 Tbsp Olive oil
1 Red onion diced
3 cloves garlic, minced
2 cans Diced tomatoes
1 tsp dried oregano
1 1/2 tsps cumin
1/2 tsp black pepper
1/2 tsp salt or to taste
1 Tbsp hot sauce
2 cans Black beans, drained
Sour cream
Optional garnishes, use all or none:
Chives, chopped
Sliced ripe black olives
Fresh jalapeno slices
Start the brown rice cooking according to package directions using the vegetable broth and adding water as needed to meet package directions.
In a large skillet saute diced onion in olive oil, once onion is translucent add in minced garlic and saute for an additional minute. Add diced tomatoes and all spices, bring to a simmer then stir in black beans, reduce skillet temperature to low. When the rice is fully cooked fold into skillet with onions, tomatoes and beans. Serve in a bowl with a dollop of sour cream and garnish to taste.
** Due to the long cooking time of the rice you may want to immediately start the rice, then prep the onion and garlic.
Total time: 50 minutes
Serves: 4
