Ingredients
1 (15-oz.) can black beans
2 tbsp. extra-virgin olive oil
1 small onion, chopped (about 1 cup)
1 small green bell pepper, stemmed, seeded, and chopped (about 1 cup)
4 garlic cloves, roughly chopped
1 1/2 c. long grain brown rice
1 3/4 c. vegetable broth
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. sweet paprika
1 small bay leaf
3/4 tsp. kosher salt
Preparation
Step 1Place a colander over a bowl and drain black beans. Reserve beans and ½ cup of the bean liquid.Step 2In a medium saucepan, heat the oil over medium-high. Add the onion, bell pepper, and garlic and cook, stirring frequently, until vegetables are softened, about 4 minutes. Step 3Add the rice and cook, stirring, until lightly toasted, about 1 minute. Add the broth, beans and reserved liquid, oregano, cumin, paprika, bay leaf, and salt. Step 4Bring rice mixture to a boil over medium-high. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 18 minutes. Fluff with a fork, discard bay leaf, and serve.
