Fiesta Rice
This is a sweet and salty sticky rice dish that works great in burritos, tacos, as a side, or as a chip dip!
Ingredients
- 1 cup uncooked black or red beans (3 cups cooked plus some bean juice)
- 1 ¼ cups uncooked brown or white rice (option to use barley for non GF option) (4 cups cooked rice)
- 1 tablespoon olive oil (for sautéing veggies)
- 2 cups diced yellow onion
- 2 tablespoon minced garlic (3 medium cloves)
- 1 ½ cups chopped green bell pepper (1 bell pepper)
- 2 cups organic low sodium vegetable broth
- 14.5 oz crushed tomatoes (1 can)
- 1 ½ cups corn (fresh or frozen and thawed)
- ½ teaspoon ground coriander
- 4 teaspoon ground cumin
- 1 teaspoon garlic granules
- 1 teaspoon mild chili powder (hotter if you choose)
- 1 ½ teaspoon sea 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 medium saucepan cook 1 ¼ c. brown rice with 2 ½ cups water. Cook for about 50 minutes.Follow my method for making fluffy rice while removing the most arsenic.
- 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.