Southwest Rice And Beans From Roberto Martin

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons safflower oil (or other high heat oil such as grapeseed)
• 1 cup brown rice (or basmati)
• 1 small onion, medium dice
• 2 cups vegetable broth
• 1 tablespoon safflower oil (or other high heat oil such as grapeseed)
• 1 large onion, medium dice
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 6 plum tomatoes, chopped
• 1 cup vegetable broth, plus more as needed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/2 bunch cilantro, minced
• kosher salt, as desired
• fresh ground black pepper, as desired
• 1 bunch scallion, green parts only, cut on bias
• 1 firm avocado, pitted, removed from skin and sliced
• corn or flour tortilla

Recipe

• 1 for the rice:.
• 2 heat a large sautee pan with tight fitting lid, over high heat.
• 3 add the oil and allow to come to a shimmer.
• 4 add rice and stir for 3 minutes.
• 5 add onion, cook and continue stirring for another 3 minutes.
• 6 slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
• 7 remove pan from heat and keep rice covered until ready to use.
• 8 for the beans:.
• 9 heat large soup pot over high heat.
• 10 add oil and allow to come to a shimmer.
• 11 add onions and cook, stirring, until onion begins to turn color.
• 12 add garlic and oregano; cook for 1 minute.
• 13 reduce heat to medium, add tomatoes, broth, beans and cilantro.
• 14 allow to simmer until liquid is reduced by half (about 20 minutes).
• 15 season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
• 16 prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
• 17 serve in shallow bowls and top each serving with sliced avocado.
• 18 serve with warm tortillas, if desired.