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Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish.

From Forks Over Knives – The Cookbook

Ingredients

  • 1 poblano chile pepper, seeded and diced small
  • One 4-ounce can mild green chiles
  • 1 cup coarsely chopped cilantro
  • ½ cup spinach
  • 4 cups Vegetable Stock, or low-sodium vegetable broth
  • 1½ cups medium-grain brown rice
  • 1 medium yellow onion, peeled and diced small
  • 1 teaspoon ground cumin
  • 1 jalapeño pepper, seeded and minced
  • 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
  • Zest of 1 lime
  • Salt to taste

Instructions

  1. Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the Vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
  2. Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapeño pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.

Comments (16)

(4.25 from 8 votes)
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Patrice6 days ago
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I’ll be sticking to my delish cilantro rice that had no flavor and the lime zest was too much I had to throw it away so disappointing:(

Barb6 months ago
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Loved this recipe!

Sammy6 months ago
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Can we try rice and beans in a different way?? This is a bit boring and expected. As an excellent staple for vegan living it would be great to change up the ingredients! It’s good but we need variety!

Trish5 days ago
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Decent. Needed something else which I couldn’t figure out what. It still made a nice, healthy meal though. Will make it again and play around with herbs and spices.

zoom6 months ago
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Nothing stopping you!

Marie Zeal8 months ago
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We enjoyed this meal! I didn’t have the poblano or lime, but I used some small sweet peppers and lemon. Unique flavor, even though it needed salt and pepper (for my taste). My husband asked me to please make it again! Luckily, I doubled the recipe this time!

Meredith9 months ago
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This was so so good!!! My teen girls and hubby loved it! (And I have some seriously picky eaters!) The only changes I made were swapping out the rice for Farro and I put the jalapeños on the side for those of us that are spice challenged. Otherwise I followed the recipe to a T. I did add some avocado on mine for extra goodness though!

Hannah11 months ago
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Loved this recipe! I was out of long-grain brown rice, so used short-grain. It is delicious and filling. I have been eating it leftover all week, topped with salsa, green olives and avocado. I will definitely be making again in the future.

Terry12 months ago
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It needs more seasoning or maybe less rice? If I made again, I would only use 1 cup rice. Maybe add some additional taco type seasoning in addition to the 1 tsp cumin.

Clara J.1 year ago
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Starting on this journey today. Husband and I are commiting to two days a week and hope to progress from there. How long will this keep in the refrigerator? This looks like a good packed lunch for me this week. Excited for this.

Karen Hansberger12 months ago
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Experts would probably say 3 days, but I’d keep eating it for 5-7 haha

molly wieber2 years ago
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Really good – and smells incredible while it’s cooking! It reminds me of a traditional Costa Rican dish (Caribbean rice and beans). The big difference is that the Costa Rican version uses coconut milk. I love coconut milk, and I keep my fats very low, so a little splurge happens from time to time…

Janet Macdonald2 years ago
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Good recipe? How can I make it in the Instant Pot?

Rich Shipley2 years ago
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I think you would just toss it all into the pot and set it for the rice setting.

You could do the same on the stovetop, just like cooking rice. I always cook rice on the stovetop. My trick is to simmer it covered for half of the time called for… like 25 minutes rather than 50. After 25 minutes, I leave the lid on and turn the heat off for another 25 minutes. Perfect rice every time with no sticking or burning.

ian h.2 years ago
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What a quick and easy recipe. I love recipes like this that use items I often already have on hand in my pantry.

Sharon10 months ago
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I love this dish. I added a couple tomatillos and a SMALL handful of black olives. The family liked it as well. Thank you chef!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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