| title |
date |
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tags |
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| Vegetable broth Rice & Beans |
2022-08-01T20:16:57-04:00 |
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Rice boiled vegetable broth with beans, carrots, green onions, and diced garlic. Fried with chili powder, cumin, and hot chili oil.
| Prep time |
Total time |
| 20m |
35m |
Ingredients
| Ingredient |
Quantity |
| vegetable broth |
2 cups |
| long-grain rice |
1 cup |
| olive oil, divided |
2 Tbsp. |
| onion, finely diced |
1 medium |
| garlic cloves, minced |
2 large |
| carrots, chopped |
1 cup |
| black beans, drained and rinsed |
2 15 oz. cans |
| onion powder |
1 tsp. |
| cumin powder |
1 tsp. |
| chili powder |
1 tsp. |
| sea salt |
1 tsp. |
| hot chili oil |
1 tsp. |
| lime juice |
1/2 tbsp. |
| black pepper, or to taste |
1/4 tsp. |
| chopped cilantro or parsley |
1/4 cup |
Directions
- In a medium pot, bring the vegetable stock to a boil. Add rice and about 1 Tbsp. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.
- In the meantime, heat up a large skillet over medium heat, add the other tablespoon of olive oil, green onion, onion powder, and cook for about 5 minutes.
- Add the carrots and garlic. Cook for another 3-5 minutes.
- Add the cumin, chili powder, hot chili oil, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.
- Add in the beans and cook until just heated through.
- Add the cooked rice and lime juice. Stir, turn off the heat, and serve. Top with chopped green onion.
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