Green Chile Rice with Black Beans

Sending

(479)

Ready In: 60 minutes
Serves 4

print/save recipe

Please enter your email to continue.

Cancel

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, July 12, 2015

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

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.
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.

Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course

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.

see more from this author

Green Chile Rice with Black Beans

Ingredients