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Green Chile Rice with Black Beans

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  • Serves 4

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

By Del Sroufe,

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.
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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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