Seasoned Black Beans and Rice

NOTES

From Allrecipes.com

1. A number of people suggested adding onion to sautee either in addtion to or instead of celery.

2. You can top the dish with cotija cheese as well as broken up tortilla chips and/or salsa.

3. The original recipe calls for coconut oil, cilantro, and coriander; avocado oil and parsley are substituted here.

4. The recipe calls for frozen corn but 1-2 ears of par-cooked fresh corn fresh corn was fine.

5. Fresh garlic can be substituted for the garlic powder; canned and drained diced tomato instead of fresh tomato. Chili black beans were fine; drain only half the can and don't rinse them.

6. Make the rice ahead of time.

7. If possible, make this dish one day ahead and refrigerate to allow the flavors to deepen and blend!


INGREDIENTS (half amounts are in parentheses)

2 Tbl coconut oil, olive oil, or avocado oil (1 Tbl)
1 tsp chili powder (1/2 tsp)
1 tsp garlic powder or 1-2 cloves fresh garlic, minced (1/2 tsp; 1/2-1 clove)
1 tsp ground cumin (1/2 tsp)
2 stalks celery (if using), chopped (1 stalk)
1 onion, chopped (red, sweet, white, or yellow) (1/2 onion)
1 tomato, chopped or canned diced tomato (1/2 tomato)
1/2 cup frozen corn (1/4 cup)
2 tsp chopped fresh oregano (1 tsp)
2 tsp chopped fresh parsley (1 tsp)
(optional) 1-2 tsp mushroom powder (1/2 to 1 tsp)
(optional) 2 tsp worcestershire sauce
1 (15 ounce) can black beans, rinsed and drained, or 1 can chili black beans, partially drained and not rinsed (1/2 can)
1/2 cup mild or medium salsa (1/4 cup)
water as needed (1/8-1/4 cup)
2 cups cooked white rice (1 cup)
salt to taste


PREPARATION

1. Make the rice according to the directions.

2. As the rice is cooking, measure and prepare ingredients. If possible, keep rice warm until needed.

3. Heat oil in a large skillet over medium-low heat.

4. Add fresh garlic and sautee until fragrant, about 30 seconds.

5. Add celery/or onion, cook and stir until softened, 3 to 5 minutes.

6. Add tomato, frozen corn, fresh oregano, and fresh parsley; stir to coat.

7. Stir in black beans and salsa; then stir in chili powder, garlic powder*, cumin, mushroom powder*, and worcestershire sauce* (*if using)

8. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.

9. Remove from the heat and stir in cooked rice until coated. Season with salt.

10. Serve as is or top with grated cheese and serve with nacho chips, etc.