Spanish Rice w/ Black Beans

Photo: Down to Earth Recipes
Spanish Rice with Black Beans recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Gluten-Free
Appetizers and Sides
Ingredients
  • 3 Tablespoons safflower oil
  • 1½ cups brown rice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 small onion, cut into large cubes
  • 1 Roma tomato, deseeded and cubed
  • 1 jalapeño, deseeded and sliced lengthwise
  • 2 cloves of garlic
  • ¼ teaspoon salt and pepper
  • 4 cups vegetarian chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 carrot, peeled and diced
  • 1 (15-ounce) can corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 Tablespoons olive oil
Instructions
  1. In a medium saucepan heat oil over medium heat. Add rice and toast for about 5 min until rice becomes brown.
  2. Stir in cumin and chili powder. Continue to stir so that they do not burn.
  3. Add onion, tomato, jalapeño, garlic, salt, and pepper.
  4. Slowly stir in broth and tomato sauce. Bring to a boil. Add carrots, corn, and beans. Give a good stir and drizzle olive oil over the top. Turn heat down to low and cover.
  5. Simmer for 45 minutes. Remove from heat. Fluff with fork and serve and enjoy!