Rice and black bean pilaf

  • 225g brown rice, uncooked
  • 560ml low-sodium chicken stock
  • 1 tablespoon olive oil
  • 1 small onion, diced (130g)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh chopped oregano or 1 teaspoon dried
  • 1 stalk celery, finely diced
  • 1 large carrot, finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 1 (440g) tinned low-sodium black beans, drained and rinsed
  • 2 teaspoons finely chopped parsley leaves
1) Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

2) Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

3) Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

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