Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.



Ingredient Checklist


Instructions Checklist
  • In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.

  • Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.

  • Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

Reviews (2)

13 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
Wonderful and hearty recipe! Made this with pecan crusted chicken tenders and loved the earthy combination of flavors, will be sure to make this new family favorite again! Many thanks to Martha and her kitchen staff!
Rating: Unrated
This recipe is EXCELLENT! The spices give it a complex flavor; it's a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.