Black Bean Cilantro Brown Rice

Rice and beans were made for each other. They go together like peanut butter and jelly, wine and cheese, and a wink and a smile! You can split them up but they always seem to find their way back together onto your plate. So why fight it! Toss ’em in the same pot together and they, and you, will be ever so happy!

The beauty of rice and beans: They are nutritious yet inexpensive and when combined, form a complete protein. Each provides the essential amino acids the other lacks. Beans are a low-glycemic-index food that makes a person feel full, so they eat less of other, possibly not so healthy, things. Beans are also full of fiber, potassium, folate, iron, manganese and magnesium, and they are cholesterol- and fat-free. They’re a superfood superstar!

Rice may be the weaker partner of the pair, especially if using white rice, but they need each other to be complete. Ain’t love grand? If we are striving for perfection, then brown rice is your mate instead of white rice and now it’s a match made in heaven! The processing that turns brown rice into white removes the bran and germ layers, along with much of the healthy oils, iron, magnesium and vitamins B1 and B3. What we’re left with is a starchy grain with a high glycemic index, meaning it raises a person’s blood sugar level after eating and doesn’t fill them up for very long.

Tips:

Most recipes recommend a 1:2 ratio of one cup of rice to two cups of water. I like to decrease the water/broth just a bit for firm not gummy rice results.

A good rule of thumb for rice is a half cup of uncooked rice per person and then scale this ratio up depending on how many people you’re serving.

Approximate cooking guide for rice varieties:

• White Rice: 18 to 25 minutes
• Brown Rice: 35 to 40 minutes
• Wild Rice: 50 to 60 minutes

Now you are armed and ready to make perfect rice, and beans, every time!

Black Bean Cilantro Brown Rice

Black Bean Cilantro Rice Ingredients

Bring the broth/water to boil in a medium sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.

Brown Rice to Stock

When the broth/water has come to a boil, stir in the rice, salt, cumin and butter and bring it back to a gentle simmer.

Cover Pot

Cover the pot and turn the heat down to low. Don’t take off the lid while the rice is cooking because this lets the steam out and affects the cooking time.

Set the timer for 35 minutes and start checking the rice. When the rice is done it will be firm but tender and not have a crunchy bite to it. If there is still water left in the pan when the rice is done, drain it off.

Rinse and Drain Beans

Rinse and drain the black beans and set aside.

Add beans cilantro and onion

When the rice is done, turn off the heat and take off the lid. Fluff the rice with a spoon or a fork, and let it sit for a few moments to “dry out” and lose that wet, just-steamed texture. Add the black beans, green onion and cilantro; stir to combine.

Note: This rice dish will keep well in the fridge for several days, so you can make extra ahead to serve with any leftovers. Just reheat, refresh with some more chopped cilantro and serve.

Black Bean Cilantro Brown Rice
Serves 4
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304 calories
54 g
8 g
5 g
12 g
2 g
250 g
428 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
250g
Servings
4
Amount Per Serving
Calories 304
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 428mg
18%
Total Carbohydrates 54g
18%
Dietary Fiber 8g
32%
Sugars 0g
Protein 12g
Vitamin A
3%
Vitamin C
2%
Calcium
5%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup brown rice (I like Trader Joe's Jasmine Brown Rice)
  2. 2 cups chicken broth or water, a little less
  3. 1/4 teaspoon salt
  4. 1 teaspoon cumin
  5. 1 tablespoon butter
  6. 15 ounce can of black beans, rinse and drain
  7. 2 tablespoons cilantro, chopped
  8. 2 tablespoons green onion, thinly sliced
Instructions
  1. Bring the broth/water to boil in a small sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.
  2. When the broth/water has come to a boil, stir in the rice, salt, cumin and butter and bring it back to a gentle simmer.
  3. Cover the pot and turn the heat down to low. Don't take off the lid while the rice is cooking because this lets the steam out and affects the cooking time.
  4. Set the timer for 35 minutes and start checking the rice. When the rice is done it will be firm but tender and not have a crunchy bite to it. If there is still water left in the pan when the rice is done, drain it off.
  5. Rinse and drain the black beans and set aside.
  6. When the rice is done, turn off the heat and take off the lid. Fluff the rice with a spoon or a fork, and let it sit for a few moments to "dry out" and lose that wet, just-steamed texture. Add the black beans, green onion and cilantro; stir to combine.
Notes
  1. Note: This rice dish will keep well in the fridge for several days, so you can make extra ahead to serve with any leftovers. Just reheat, refresh with some more chopped cilantro and serve.
beta
calories
304
fat
5g
protein
12g
carbs
54g
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  1. Hey there. I think i’m going to make this to bring to the Super Bowl party that I’m invited to. Looks totally yummy. I like a nutty, chewy brown rice. Can you recommend one? 🙂

    • Heidi ~ Great side dish for a party! I like Trader Joe’s Jasmine Brown Rice. Thanks for asking! I’ll add it to the recipe card. 🙂 The key to a nutty, chewy brown rice is the water to rice ratio and letting it set after it is done so it can “dry out”. Have fun at your Super Bowl Party! Hope your team wins!