Beans and rice are commonly eaten in Africa and South America. This dish contains all the parts of a well-rounded dish: vegetables, protein, and a grain.
Ingredients
White_onion
- ½ large OR 1 small
Bell_pepper
- 1 medium (any color)
Garlic
- 3 cloves
Olive_oil
- 1 Tablespoon
Salt
- ½ teaspoon
Pepper
- ½ teaspoon
Cumin
- 1 teaspoon
Oregano
- 1 teaspoon
Brown_rice
- ½ cup
Water
- 1 ½ cups
Black_beans
- 1 (14.5oz) can
Diced_tomato_with_chilies
- 1 (10oz) can, no salt added
White_onion
- ½ large OR 1 small
Roma_tomatoes
- 4
Cilantro
- ½ bunch
Jalapeno
- 1
Lime
- 1, juiced
Salt
- 1 pinch
Instructions
Step 1
Finely chop the onion and bell pepper and put in a bowl. Mince the garlic and set aside.
Step 2
Put olive oil onto a large frying pan and turn the heat to medium-high. Add the onion and bell pepper and cook for 5 minutes (or until soft), stirring frequently.
Step 3
Once the vegetables are soft, add the garlic, salt, pepper, cumin, oregano, and brown rice. Cook until spices become fragrant. Add the diced tomatoes and water. Drain and rinse the beans and add to the saucepan.
Step 4
Add the rice and bring everything to a boil. Once boiling, turn the heat to medium-low, cover, and cook for 30 minutes.
Step 5
While the rice is cooking, prepare the toppings.
Step 6
For the pico de Gallo, finely chop the onion, tomatoes, and cilantro and add to a bowl. Squeeze the lime over the mixture, add the salt and mix.
Step 7
Possible toppings: grilled chicken or fish, avocado, hot sauce, romaine lettuce.