Rice and Black Bean Pilaf

Ingredients

• 1 cup brown rice uncooked
• 15.5 ounce black beans drained and rinsed low-sodium canned
• 1 large carrots diced finely
• 1 stalk celery diced finely
• 0.5 teaspoon chili flakes dried
• 2 cloves garlic minced
• 1 teaspoon ground cumin 
• 2.3 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 cup onion diced
• 2 teaspoons oregano dried fresh chopped
• 2 teaspoons parsley leaves finely chopped

Equipment

• bowl
• frying pan
• pot

Directions

1. Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes.
2. Remove from heat, uncover, and fluff with a fork.
3. Heat the oil in a large saute pan over medium-high heat.
4. Add onions and cook until onions are soft and translucent, about 5 minutes.
5. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
6. Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine.
7. Garnish with parsley.
8. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
9. Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium