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Brown Rice and Black Beans

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A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.

Source: Martha Stewart Living, February 2010
Servings

Ingredients

FOR THE BEANS

FOR THE RICE

Directions

Cook's Notes

Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

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Reviews

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How would you rate this recipe?
162
  • lewbarr
    2 JAN, 2014
    Martha, you've let me down. I'm afraid that the vinegar is making these beans tough. I'm reading that acid should not be added until after the beans are soft.
    Reply
  • Lori02139
    15 MAY, 2012
    My children 3 and 6 really like this recipe. I have tweaked it a bit. I omit the first step of cooking the beans and adding all those ingredients. Skip to the second section to make the rice. Before putting a lid on to cook, add a can of drained and rinsed black beans. Give a quick stir (don't stir too much or the rice will become pasty) Cook for 30 minutes as directed.
    Reply
  • kaysouth
    17 JAN, 2011
    I wish I could change recipe for any amount say 12, I have to cook for Tues. Can you make that a button? Thanks
    Reply

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