Mexican Brown Rice and Spicy Black Beans (Rice Cooker)
Created by rpgaymer on August 3, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 50m
- Recipe #13615
Ingredients
- 2 cups dry brown rice (rinsed)
- 1 teaspoon turmeric
- 2.5 cups vegetable broth
- 1 tablespoon oil (olive oil)
- 1 yellow onion, chopped
- 1 jalapeno pepper, finely chopped (remove the seeds for less heat)
- 1 bell pepper, seeded and chopped
- 1 can (15 ounce) black beans, rinsed and drained
- 1 teaspoon cumin
- 1 to 2 teaspoons Adobo seasoning, or salt & pepper to taste
- 1 lime, juice of
- 1/3 cup cilantro, finely chopped
How to Make
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Step 1: Put rice, turmeric and broth in rice cooker; stir. Set on "brown rice" setting to cook.
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Step 2: Once rice is done, let it keep warm in the rice cooker a bit while your prepare the beans. Heat the olive oil in a pan over medium heat. Add the onion and peppers and cook for 5 minutes, while stirring now and then.
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Step 3: Remove from heat and stir in the black beans, cumin and 1 teaspoon of Adobo seasoning. Add this to the rice cooker; stir. Check for seasoning and add the additional teaspoon of Adobo seasoning, if desired.
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Step 4: Keep in rice cooker on "Keep Warm" setting until you're ready to eat. Just before serving, stir in lime juice and cilantro and transfer to a large serving bowl.
Nutritional Facts
- Serving Size: 1 (209.6 g)
- Calories 359
- Total Fat - 3.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 593.6 mg
- Total Carbohydrate - 68 g
- Dietary Fiber - 11.1 g
- Sugars - 3.3 g
- Protein - 14.9 g
- Calcium - 82.3 mg
- Iron - 3.9 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.7 mg