Green Chile Rice with Black Beans
In this Mexican classic, brown rice is cooked with a pureed blend of poblano pepper, green chiles, cilantro, and spinach, for delicious effect.
Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish. Green Chile Rice with Black Beans
INGREDIENTS
- 1 poblano chile pepper, seeded and diced small
- One 4-ounce can mild green chiles
- 1 cup coarsely chopped cilantro
- ½ cup spinach
- 4 cups Vegetable Stock, or low-sodium vegetable broth
- 1½ cups medium-grain brown rice
- 1 medium yellow onion, peeled and diced small
- 1 teaspoon ground cumin
- 1 jalapeño pepper, seeded and minced
- 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
- Zest of 1 lime
- Salt to taste
INSTRUCTIONS
- Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the Vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
- Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapeño pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/
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