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Brown Rice with Black Beans

Ingredients

 1 cup brown rice
 2 cups water
 1 Tablespoon olive oil
 1/2 cup finely chopped onion
 1 can stewed tomatoes
 2 cans Mexi-corn
 1 can (15) ounce black beans
 1 Tablespoon chili powder
 1 teaspoon Balsamic vinegar
 2 Tablespoon freshly chopped cilantro (optional)

Directions

Cook brown rice as directed on package. Sauté onion in olive oil until softened but not browned, about 2-3 minutes. Add Mexi-corn, stewed tomatoes and black beans with liquid in can. Sprinkle with chili powder and balsamic vinegar. Stir well. Simmer covered 15 minutes. Keep warm until rice is ready. To serve, spoon rice onto individual serving plates. Top with black bean mixture and sprinkle with freshly chopped cilantro, if desired.

Serves: 4 to 8
Rice Onions Beans Stewed_Tomatoes Olive_Oil Balsamic_Vinegar Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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