For the rice:
2 tablespoons olive oil
½ yellow onion, minced
3 cloves garlic, minced
1 (15 oz) can chopped tomatoes w/green chiles
¼ jalapeño, chopped
1 cup brown rice
1½ cups vegetable broth
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon oregano
Salt and Black Pepper to taste
For the Beans:
1 tablespoon olive oil
¼ cup chopped yellow onion
¼ teaspoon cumin
¼ teaspoon smoked paprika
1 clove garlic, minced
¼ cup vegetable broth
1 (15 oz) can black beans, drained and rinsed
For the Chimichurri:
1 cup fresh parsley
½ cup olive oil
⅓ cup red wine vinegar
3 cloves garlic
½ cup cilantro
¾ teaspoon ground red pepper (adjust to your spice preference)
½ teaspoon cumin
Dash of salt
To serve: guacamole, corn, tomatoes, red cabbage, etc.
Instructions
Full recipe from : yummly.com
To cook the rice:
In a large, deep skillet, heat the olive oil and onions. Cook for about 5 minutes or until translucent. Stir in the minced garlic and cook another minute until fragrant.
Stir in the rice and cook until lightly browned, about 3 minutes.
Meanwhile, puree the canned tomatoes and jalapeño together until smooth in a blender or food processor.
Add the tomato puree, broth, and seasonings to the pan and stir. Bring to a simmer and cover. Cook until all the liquid is absorbed, ~15 minutes.
To make the Beans:
Heat the olive oil and onion up in a small saucepan. Cook about 5 minutes or until onion is translucent.
Add the garlic and cook another minute.
Stir in the seasonings, beans, and broth.
Simmer for ~7 minutes or until beans are heated and most of the broth has been absorbed.
For the Chimichurri:
Simply puree all the ingredients together in a food processor until smooth.
To Assemble:
Divide the rice, beans, chimichurri, and other vegetables evenly among four bowls.
