I was looking for some ways to use a bunch of cilantro I had on hand – and this recipe really appealed to me. I definitely took awhile to cook because of the brown rice – but totally worth it in the end. It was super flavorful and the corn provides a sweetness that really balances out the flavors. It’s super healthy too – I spent the week before I made this out of town for work and after eating out every day for a week – this meal was almost like a detox from restaurant food.
- 4 tsp. olive oil
- 1 cup onion, chopped fine
- 1 red bell pepper, chopped fine
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 ¼ cups water
- 1 ½ cups long-grain brown rice
- 1 tsp. salt
- 1 (15 oz.) cans black beans, drained and rinsed
- 1 cup corn kernels (fresh from cob, or frozen and thawed)
- ¼ cup chopped fresh cilantro
- ¼ tsp. ground black pepper
1. Preheat the oven to 375° F. Adjust an oven rack to the middle position.
2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
3. Add the chicken broth and water to the pan. Bring the mixture to a boil. Remove the pot from the heat, stir in the rice and salt, and cover.
4. Bake in the oven until the rice is tender, 65-70 minutes.
5. Remove the pot from the oven and uncover. Fluff the rice with a fork, stir in the beans and corn, and replace the lid. Let stand for 5 minutes. Mix in the cilantro and black pepper. Serve.
Source: Annie’s Eats who adapted from The Way the Cookie Crumbles, originally from Cook’s Illustrated