This past weekend, I made burritos filled with this simple combination of black beans and brown rice, simmered in a zesty homemade green salsa.
Fresh cilantro and lime juice make this sauce just a little unusual, and really delicious. Although the non-cilantro folks at home chose not to come near this dish(!), the rest of us (who love cilantro) could not get enough.
BROWN RICE AND BLACK BEANS IN HOMEMADE GREEN SALSA WITH CILANTRO AND LIME
1 1/4 cups vegetable broth
1 cup fresh cilantro
2/3 cup fresh spinach or baby kale, OR 1/3 cup cooked greens
1/4 cup green (or red) salsa
few shakes of hot sauce, to taste (I like the Cholula brand)
juice of 1 fresh lime
1 sweet onion, diced
1 green bell pepper
1 small jalapeño (or serrano pepper, if you like extra heat), seeded and minced
2 cups of prepared black beans, or one 15-ounce can, drained and rinsed
1 teaspoon cumin
4 or 5 cups cooked brown rice
salt and black pepper, to taste
Into a high-powered blender (like a Vitamix), add the vegetable broth, cilantro, spinach, and salsa. Add a few shakes of hot sauce and fresh lime juice, and process until very smooth. Set aside.
Meanwhile, heat large pot over high heat. Add the onion, and steam sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add green pepper and jalapeño or serrano pepper, and continue to sauté vegetables, until golden and caramelized.
To the sautéed vegetables, add black beans and cumin. Pour green sauce over bean mixture, and combine well. Fold in the cooked rice, and simmer together until heated thoroughly.
Season with salt and pepper, and serve with warm tortillas, more hot sauce, and all of the crunchy garnishes your little heart desires.
(Inspired by Del Sroufe’s Green Chili Rice with Black Beans)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen[/recipe]