What did you have for lunch today?
Me? You’re looking at it. I ate that big, delicious bowl of black beans and brown rice, flavored with the warmth and heat of cumin, coriander and cayenne; bright and fresh cilantro and lime juice; and filled with fresh summer veggies. Everything goes into one skillet and it’s ready in about an hour!
Really, you could use most any vegetables you have in your fridge. I’ve included onions, garlic, bell pepper, zucchini, corn and fresh cherry tomatoes. The peppers and the zucchini shrink down a bit, but the flavor is definitely there!
Everything is added at intervals, but the rice is browned with the onions and spices which makes it more flavorful and toasty!
While I ate this for lunch, I also plan on serving this with grilled chicken for dinner this week. And I can’t help but think a sunny side up egg would make this perfect for breakfast! (I could LIVE on rice, especially brown rice!)
This is so versatile. Use your favorite rice and your favorite veggies. Add more or less spice . Eat this as your main meal or a side. It’s all up to you!
Respect yourself enough to walk away from anything that no longer serves you, grows you, or makes you happy.
- 3 Tablespoons of olive oil, divided
- 1 orange bell pepper, cut into cubes
- 1 small zucchini, cut into cubes
- 1 sweet onion, minced
- 3 ears of fresh corn, kernels cut from the cob
- 1 cup of long grained brown rice, rinsed
- 4 cloves of garlic, minced
- 1 teaspoon of cumin
- ½ teaspoon of coriander
- ⅛ teaspoon of cayenne pepper
- 32 ounces of vegetable stock
- 2 (15 ounce) cans of black beans, rinsed
- 8 ounces of cherry tomatoes, halved
- 4 scallions, thinly sliced
- ¼ cup of chopped fresh cilantro
- the juice of 1 lime
- salt & pepper
- In a 12 inch, non stick skillet, heat 2 Tablespoons of oil over medium high heat.
- Add the onion and peppers and cook until the onions are softened and slightly brown, about 5 minutes.
- Stir in the zucchini and cook another 5 minutes, until lightly brown.
- Add the corn and cook until lightly brown, another 4 minutes.
- Stir in the rice, garlic, cumin, coriander, and cayenne and cook until fragrant, about 1 minute.
- Stir in the vegetable broth and bring to a simmer.
- Cover and reduce the heat to medium low and simmer while stirring occasionally, for about 25 minutes.
- Stir in the black beans, cover and continue to simmer until the liquid has been absorbed and the rice is tender, roughly 30 minutes.
- Season with salt and pepper to taste.
- In a small bowl, combine the tomatoes, scallions, cilantro, lime juice and remaining 1 Tablespoon of oil.
- Gently toss and season with salt and pepper to taste.
- Sprinkle the tomato mixture over the rice and beans and serve.
If you ate today, thank a farmer!