Course Main Course, Side Dish, Toddler and Kid Friendly
Cuisine gluten free, Mexican
Servings 10
Ingredients
1cupuncooked black or red beans(3 cups cooked plus some bean juice)
1 ¼cupsuncooked brown or white rice (option to use barley for non GF option)(4 cups cooked rice)
1tablespoonolive oil(for sautéing veggies)
2cupsdiced yellow onion
2tablespoonminced garlic(3 medium cloves)
1 ½cupschopped green bell pepper (1 bell pepper)
2cupsorganic low sodium vegetable broth
14.5ozcrushed tomatoes(1 can)
1 ½cupscorn(fresh or frozen and thawed)
½teaspoonground coriander
4teaspoonground cumin
1teaspoongarlic granules
1teaspoonmild chili powder(hotter if you choose)
1 ½teaspoonsea salt(or more to taste)
Instructions
Soak beans overnight or at least 6 hours if using raw beans. If using canned beans, skip to step 3.
Rinse beans, then add them to a medium/ large saucepan with about 6 to 6 ½ cups water. Cook beans on medium heat to reach a boil, then decrease heat to medium-low for about 2 to 2 ½ hours (less time for firmer, more time for softer beans).
In a large skillet (or large saucepan) sauté onion and garlic in 1 tablespoon olive oil on medium heat (about 4-5 minutes). Once translucent, add bell pepper, crushed tomatoes, vegetable broth, corn, and all seasonings and mix.
Add cooked beans and cooked rice to skillet.
Still at medium heat, cook with lid on for 15 minutes. Decrease heat to medium-low for another 15 minutes until everything is seasoned through. If there seems to be too much liquid, continue to cook for 5-10 minutes with lid off.The mixture might look pretty wet still. Remove it from the heat and let it sit to absorb the liquid with the lid off for at least 5 minutes before serving and it will thicken up.
Keyword fiesta rice, mexican side dish, taco filing