We all get poor, right? Well, beans and rice is probably the ultimately healthy and energy-packed way to cut corners in your monthly grocery expenses. Beans provide protein, the brown rice provide complex carbohydrates, and they both provide colon-scrubbing fiber. I use brown rice instead of white rice because white rice is gooey useless blandness, whereas brown rice not only has more nutrients but has a pleasant nutty flavor.
Today's Specimen
Ingredients
- 2 15 oz. can black beans
- 2 cups long-grain brown rice
- 4 cloves garlic, brunoise dice
- 1 medium yellow onion, large or medium dice
- 2½ cups water
- 1 tbsp. olive oil
- 1 tbsp. ground cumin
- 1 tsp. black pepper
- 1 tsp. chili powder
- ¼ tsp. salt
Directions
- In a medium pot heat olive oil on medium heat and add garlic and onion, cooking until the onion is slightly translucent.
- Add water, rice, beans (including juice), and spices and raise temperature to medium-high to bring mixture to a boil.
- When the mixture has come to a full boil lower the temperature to medium again and allow to cook uncovered for ten minutes.
- Lower the temperature to low and cook covered for twenty minutes then remove from burner, stir, and allow to sit covered for ten to fifteen minutes.
Next Time in the Lab
This is just a basic black bean and brown rice recipe for a reason, meaning from here you can make all sorts of variations. This is a list of a few that come to mind.
- Add one or two poblanos or a green bell pepper, large or medium dice
- Add a large tomato, large or medium dice
- Add about 2 cups carrot, fine julienne cut in half
- Add a can (15 oz.) of whole kernel corn
- Substituting butter for the olive oil can really bring out the nutty flavor of the brown rice
If you want to make a sort of Southwest Chili gulash out of this, add all of the above (cooking the pepper with the garlic and onion) with an additional half cup of water, two or three tablespoons of tomato paste, oregano, basil, some fresh cilantro, and a bit of cayenne and nutmeg, with a couple tablespoons of chili powder instead of the one teaspoon.
