If you like traditional beans and rice, you will absolutely LOVE this seared black rice & beans recipe! The black rice (also called forbidden rice–here is why) just adds a nuttiness and almost meati-ness to this dish and because the rice is pan-seared in olive oil with the onions, garlic and fresh tomatoes before you add the liquid to it, it has that slightly caramelized richness that is out of this world!
I show my kiddies how to cook it in my kitchen, but you are welcome to peak in!! (Click here for the video)
Seared Black Rice & Beans (Vegan)
Author: Catherine Katz
Serves: 6
Ingredients
- ⅓ cup extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium ripe tomatoes, rinsed and chopped
- 2 cups black forbidden rice (dry)
- 1 (15 oz) can organic black beans, well rinsed and drained
- 1 tsp cumin
- ½ tsp thyme
- ½ tsp turmeric
- ¼ tsp chipotle
- ½ tsp salt
- 5 cups water
Instructions
- Place the olive oil in the bottom of a large shallow pan and heat on high flame.
- When oil is hot, add the chopped onions and minced garlic and cook, while stirring for 2-3 minutes.
- Add the dry black rice to the pan, and gently stir to coat with the onions, garlic and olive oil.
- Add the spices and salt and stir again, leaving it uncovered, on high heat for an additional 2-3 minutes.
- Add the chopped tomatoes, and continue to cook, uncovered, on high heat for 5 minutes, stirring once or twice during that time.
- Stir in the beans, and continue to cook on high for just a couple more minutes.
- Add the water and continue to cook, uncovered, for an additional 20-25 minutes, until the water has almost completely evaporated.
- Turn off the stove, cover and serve when ready!
Samara says
December 7, 2018 at 11:59 pmThis has become a family favorite! I now make it once per week. It’s great on a bed of greens with braised chicken. Thanks for your recipes!!
Luba Serebrenik says
September 3, 2018 at 9:42 amI made it last night for my meat eaters family and they all loved it. So delicious!!! For my 8 years old I wrapped the rice and shredded cheese in a crape and slightly fried on both sides. Yummy! I am trying to eat less meat, so I’ll be making it very often. Thank you!
Nancy Lopez says
August 29, 2018 at 2:05 amMade this tonight. It was a hit! Delicious! I added kale the last 10 min of cooking instead of serving on the side.
Thanks so much for the great recipes!
Rosalie says
July 8, 2018 at 3:53 pmI, too am new to your site. I learned about it from my Lifestyle Dr.
I have all the same questions as Gabriella Klein and would love it if you could post your husband’s answers here.
I’m excited to start trying your recipes! Thank you so much!
Gabriella Klein says
June 7, 2018 at 5:16 amHello – Just joined your website after hearing your husband speak on the Mastering Diabetes summit, where he mentions your website.
I’ve decided to adopt the dietary recommendations from the summit, but have a question about some of the ingredients you use in this, and other recipes. One of them is the olive oil, which I have always used in my cooking (I am from the Mediterranean). Is it OK to include it when I am trying to heal insulin resistance?
Some of your recipes include some dairy, or nut milks. Are they OK? Maybe in small amounts? How much is a small amount?
Eating Vegan is very new for me, so quite a revolution, but I have tried so many other ways of eating and nothing has worked for my CFS and insulin resistance. I have not done Keto or Paleo simply because the idea of eating so much animal produce seemed unhealthy, and I do not believe that Palaeolithic people ate so much meat, but I do love my eggs and goat’s milk cheeses, so I am dropping those with great sadness, but in the hope of reversing insulin resistance and regaining energy.
Many thanks.
Catherine Katz says
June 7, 2018 at 12:35 pmHi Gabriella,
I will pass on your question directly to my husband and will get back to you! Can you e-mail me directly at Catherine@Cuisinicity.com so that I can forward it to him? 🙂
Jackie Culver says
October 27, 2017 at 11:19 amI am making this for dinner tonight!
Catherine Katz says
October 27, 2017 at 5:55 pmJackie, I LOVE that!! 🙂
Jackie Culver says
October 28, 2017 at 9:44 amIt was delicious! I had the leftovers for breakfast this morning.
Inge says
October 3, 2017 at 8:18 pmJust joined and looked at some of your recipes. Really liked what I saw. I had some black beans left over and typed that in and up came this really cool recipe. You are doing such a service with your wonderful recipes! Thank you so much!
Catherine Katz says
October 4, 2017 at 8:38 amThat’s wonderful to hear Inge! Thank you for your kind words and a BIG WELCOME to the Cuisinicity table! 🙂
Jeanne says
November 8, 2016 at 4:57 pmCatherine, I’m cooking for just me and my hubby and this will be a side dish. Will it work if I halve the ingredients?
Catherine Katz says
November 8, 2016 at 5:58 pmYes Jeanne I think so! But another thing you can do is make the whole batch and freeze half for another day. it will be delicious then too! 🙂
Kristin says
October 19, 2016 at 2:09 pmCan’t wait to try this, I think my kids will love it too☺
Thank you Catherine
Catherine Katz says
October 30, 2016 at 8:50 pmYou are welcome Kristin! Did they?:)
Kristin says
December 31, 2016 at 11:10 pmWe all loved it!
Great as a taco filling like you mentioned.
Catherine Katz says
January 1, 2017 at 9:39 am🙂 🙂