Orange-Cumin Black Beans over Rice |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
1 tablespoon olive oil |
1 shallot, finely diced (or 1/2 small yellow onion) |
2 celery ribs, thinly sliced |
1 -1 1/2 cup white rice or 1 -1 1/2 cup quick-cooking brown rice |
2 (15 ounce) cans black beans, drained and rinsed |
1 tablespoon brown sugar (optional) |
1/2 cup orange juice |
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth |
1 -2 teaspoon chili powder or 1 -2 teaspoon dried chipotle powder |
1 teaspoon ground cumin |
salt |
pepper |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Add in the shallot and celery; saute for 5-7 minutes until they are tender
3. Meanwhile, start the rice; cook according to package directions.
4. Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
5. Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
6. Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired.
7. Omit or reduce the brown sugar if you want the dish to be less sweet.
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