Recipe: Green Chile Rice with Black Beans
Black Beans are a stable of Mexican cuisine, however they are often just used as a side dish, not part of the main star. This dish is great at combining multiple starches together and getting a Magnificent Mexican duo.
1/2 large lemon, peeled
1 large orange, peeled
1 large organic apple, cored
2 cups or handfuls organic baby spinach (or other leafy green)
8 ounces of filtered of water
1 poblano chile pepper, seeded and diced small
One 4-ounce can mild green chiles or 2 fresh roasted green chiles
½ cup spinach
4 cups Vegetable stock, or low-sodium vegetable broth
1½ cups medium-grain brown rice
1 medium yellow onion, peeled and diced small
1 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
2 cups cooked black beans, or one 15-ounce can, drained and rinsed, if using dried beans, soak the beans over night to get them to soften
Zest of 1 lime
Salt to taste
*1 cup coarsely chopped cilantro (Optional)
Add the poblano pepper, green chiles, *cilantro, and spinach to a blender and puree. Add some of the vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapeño pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.