A flavorful Mexican-inspired dish with brown rice, beans, and spices, ready in under an hour.
# What You'll Need:
→ Base
01 - 1 to 2 tablespoons olive oil
02 - 1/2 medium white or yellow onion, finely diced
→ Rice & Broth
03 - 2 cups long grain brown rice
04 - 3 cups vegetable broth
→ Flavoring
05 - 1 1/2 cups tomato-based salsa
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - Salt to taste
→ Beans
09 - 1 can (15 ounces) black beans or kidney beans, drained and rinsed
→ Garnish
10 - Fresh chopped cilantro (optional)
# Directions:
01 - In a large pot, heat olive oil over medium heat. Sauté the diced onion for 3 to 4 minutes until softened and translucent.
02 - Add the brown rice, vegetable broth, salsa, ground cumin, smoked paprika, and a pinch of salt. Stir thoroughly to combine.
03 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for approximately 40 minutes, or until the rice is tender and the liquid is fully absorbed.
04 - Once the rice is cooked, gently stir in the drained and rinsed beans. Taste and adjust salt as needed.
05 - Remove from heat and let the rice and beans sit, covered, for at least 10 minutes to allow flavors to meld.
06 - Fluff the rice with a fork, sprinkle with fresh chopped cilantro if desired, and serve warm.
