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Jewelled Rice & Black Beans

A side dish with basmati rice aromatic spices, black beans, red and green bell peppers. It’s a one-pot vegetarian dish that will provide a long-lasting source of energy.

Servings 8 people

Ingredients

  • ¾ cup basmati rice
  • 1 tablespoon olive oil
  • 1 ½ cups diced onion (about 1 medium)
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 540mL tin black beans, rinsed and drained
  • ¼ cup water
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped cilantro (for garnish)

Instructions

  1. Cook the rice in a medium saucepan. Add it to 1 ½ cups of lightly salted boiling water. Cover and reduce heat until all liquid is absorbed, about 13 - 15 minutes. Keep rice covered and warm.

  2. Meanwhile, over medium-high heat, heat the oil in a large 12” skillet. Add onions, garlic, oregano, cumin, coriander, and turmeric, stir to combine and sauté until tender, about 2 minutes. Add red and green peppers and cook stirring occasionally until softened, about 2 minutes.

  3. Fluff the cooked rice with a fork and fold it into the skillet with sautéed onions and peppers. Reduce heat to low and stir until rice is combined and evenly turns a golden-yellow colour. Add black beans and ¼ cup water, season with salt and pepper and stir to combine well.

  4. Cook over low heat until the black beans are heated through, about 5 minutes. Remove from heat and keep covered for 5 minutes. Transfer to a serving bowl and sprinkle with cilantro.