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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick and easy dish for a busy weeknight meal. Serve with a crisp side salad, corn bread, green onion and jalapeno peppers for a complete vegetarian meal. I usually cook brown rice and freeze in 2 to 2 1/2 cup bags for later use. If your rice is frozen just pop it into the microwave for a minute or 2 and then add to the bean mixture. Ingredients:
2 -3 garlic cloves, chopped |
1 large onion, chopped |
2 -3 carrots, scrubbed and chopped |
1 medium bell pepper, chopped |
1 large celery rib, chopped |
1 tablespoon olive oil |
1/3 cup chopped fresh cilantro |
2 -3 teaspoons dried basil |
1 teaspoon dried oregano |
1 (14 1/2 ounce) can dice cut canned tomatoes, drained |
1 (15 ounce) can black beans, rinsed and drained |
2 -2 1/2 cups cooked brown rice |
1/2 cup grated parmesan cheese |
salt |
pepper |
Directions:
1. Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
2. Add the chopped cilantro, basil and oregano.
3. Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
4. Heat through, adjust salt and pepper to taste.
5. Garnish with additional cilantro if desired.
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