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Brown Rice with Tomatoes and Beans

May 27, 2015
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This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…

  • 2 cups brown rice, rinsed
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • Juice of half a large lemon
  • 5 cups water or chicken broth

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.

Tomatoes and Beans

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 14 ounces can diced tomatoes with chili
  • 1 14 ounces can black beans, drained and rinsed
  • ½ cup cilantro, chopped
  • Salt

Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.




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