No, they’re nothing groundbreaking. But they are healthy, easy, inexpensive, filling and sooooo flavorful.
And those are the kind of meals we tend to make over and over again, si?
I’ve been making these Black Bean Rice Bowls for years.
This is one of those meals that I can make with my eyes closed, and I know that I’ll always have the ingredients.
(After all, avocados and cilantro are a requirement in all SoCal kitchens.)
I like to use feta in these bowls (cheese snobs, I don’t want to hear it). Although feta is usually found in Mediterranean cuisine, it is similar to the salty, crumbly Mexican white cheese (like queso fresco or cojita), so I think it is just right.
Black Bean Rice Bowls
- 1 cup uncooked brown rice, cooked
- 2 Tbsp EVOO
- 1/2 yellow or white onion, diced
- 1 tsp dried oregano
- pinch of red chili flakes
- 5 cloves garlic, finely minced
- 1 jalapeno, finely diced (I removed seeds because I’m a wimp)
- 2 cans black beans, drained and rinsed
- 1 Tbsp cumin
- 1 tsp ground corriander
- 1/2 tsp salt
- 2 cups water or stock
- Toppings: tomatoes, fresh cilantro, avocado, feta cheese
- Start rice cooking in rice cooker.
- Meanwhile heat a medium pot over medium heat and add EVOO.
- When oil is hot, about 1-2 mins, add onion, oregano and red chili flakes. Stir constantly until onion starts to become translucent (about 2-3 mins).
- Add garlic and jalapeno and cook about 1-2 more minutes.
- Add beans, cumin, corriander, salt and cook over medium heat for 3-4 more minutes stirring frequently.
- Add water or stock, stir and reduce heat to a simmer.
- Cook uncovered for 20 mins, stirring every 5 mins or so. Liquid should reduce, and get thick.
- Top bowls of rice with beans and other toppings and serve immediately.