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). Or Click here for the bite-size version!
Seared Black Rice & Beans (Vegan)
If you like traditional beans and rice, you will absolutely LOVE this seared black rice & beans recipe! The rice is pan-seared in olive oil with the onions, garlic and fresh tomatoes before you add the liquid to it.
Servings 6
Calories 230kcal
Ingredients
- 1/3 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
- 1/2 tsp thyme
- 1/2 tsp turmeric
- 1/4 tsp chipotle
- 1/2 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!
Nutrition
Serving: 190g | Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Fiber: 1g | Iron: 1mg
I got to know about you after listening to your husband on Awakening from alzheimers.
I want to make this receipe once I buy black rice. Do you wash then leave the rice to dry. I have never cooked rice without first washing it.
Thank you.
Welcome Josephine!! No I don’t rinse the rice, you can follow the recipe just as is! Bon appétit!
This recipe was a huge hit for our family! I left out the chipolte as we didn’t have any and it’s not my favorite and used a 28 oz can of tomatoes as the fresh this time of year are like plastic! Waiting for our garden tomatoes to try it again! Delicious! Thank you! Tonight the Chickpea Calentica! Yum!
YAY Cynthia!!! I LOVE to hear that!! let me know what you think of the calentica!!
This 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!!
YAY Samara!!! I always love to hear that!
I 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!
Hurray Luba! That fills me with joy!! Good for you!
Made 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!
Dear Nancy, I LOVE it!! Thank you so for telling me, it makes me so happy!
I, 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!
Hello – 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.
Hi 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? 🙂
I am making this for dinner tonight!
Jackie, I LOVE that!! 🙂
It was delicious! I had the leftovers for breakfast this morning.
Just 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!
That’s wonderful to hear Inge! Thank you for your kind words and a BIG WELCOME to the Cuisinicity table! 🙂
Catherine, I’m cooking for just me and my hubby and this will be a side dish. Will it work if I halve the ingredients?
Yes 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! 🙂
Can’t wait to try this, I think my kids will love it too☺
Thank you Catherine
You are welcome Kristin! Did they?:)
We all loved it!
Great as a taco filling like you mentioned.
🙂 🙂