Every Mexican-Central American household makes their own version of rice and beans. This version uses brown rice, whatever beans are handy, and a homemade vegetable base and spice mix.

What makes this really good is to cook brown rice together with an onion garlic base and simple ground spice mix, so that the rice absorbs the flavor. The beans are mixed with an onion celery base.

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Name: Brown Rice and Beans (Vegan)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup brown rice soaked; 1 cup water; 1 onion chopped; 3 cloves garlic crushed and chopped; 2 leaves bay leaf ground; 1/4 tsp cumin ground; 1/4 tsp black pepper ground; 1/4 tsp salt; 1/8 cup salsa optional; 2 stalks celery chopped; 2 small plum tomatoes chopped; 1 can pinto or black beans drained; 2 leaves bay leaf ground; 1/4 tsp oregano ground; 1/4 tsp black pepper ground; 1/4 tsp salt

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INGREDIENTS

1 cup brown rice ; soaked
1 cup water
1 onion ; chopped
3 cloves garlic ; crushed and chopped
2 leaves bay leaf ; ground
1/4 tsp cumin ; ground
1/4 tsp black pepper ; ground
1/4 tsp salt
1/8 cup salsa ; optional
Beans:
2 stalks celery ; chopped
2 small plum tomatoes ; chopped
1 can pinto or black beans ; drained
2 leaves bay leaf ; ground
1/4 tsp oregano ; ground
1/4 tsp black pepper ; ground
1/4 tsp salt

Servings

INSTRUCTIONS

Rice

Soak brown rice, 2 hrs. Into rice cooker or pot, rinse, drain, and add 1 cup water.

In pan, brown onions, 5 min. Reduce heat, add garlic, and saute 5 min.

Grind bay leaf, pepper, cumin seed, and save.

Cut onion garlic base in half, and to rice and water, add half onions garlic base, salsa, ground spice mix, oregano and salt.

Start rice cooker, or boil rice, reduce heat and cover, 30 min, then leave covered and steam 15 min.

Beans

Using remaining half onion garlic base, add celery and tomato and saute 5 min.

Add beans and spice mix, mix together and simmer 20 min. Remove from heat and set aside.

When rice is cooked and steamed, mix together with beans.

Garnish with fresh cilantro and serve. Can optionally add chopped roasted red pepper, pimento or olives.

NOTES

Brown rice needs to soak at least 2 hours. Add just enough water, and don't disturb. Added brown onions should be dry, so not to unbalance ratio of rice to moisture. If wet, reduce water accordingly.

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Brown Rice and Beans (Vegan)

1 cup brown rice soaked
1 cup water
1 onion chopped
3 cloves garlic crushed and chopped
2 leaves bay leaf ground
1/4 tsp cumin ground
1/4 tsp black pepper ground
1/4 tsp salt
1/8 cup salsa optional
 Beans:
2 stalks celery chopped
2 small plum tomatoes chopped
1 can pinto or black beans drained
2 leaves bay leaf ground
1/4 tsp oregano ground
1/4 tsp black pepper ground
1/4 tsp salt

Rice
Soak brown rice, 2 hrs. Into rice cooker or pot, rinse, drain, and add 1 cup water.
In pan, brown onions, 5 min. Reduce heat, add garlic, and saute 5 min. 
Grind bay leaf, pepper, cumin seed, and save.
Cut onion garlic base in half, and to rice and water, add half onions garlic base, salsa, ground spice mix, oregano and salt.
Start rice cooker, or boil rice, reduce heat and cover, 30 min, then leave covered and steam 15 min.

Beans
Using remaining half onion garlic base, add celery and tomato and saute 5 min.
Add beans and spice mix, mix together and simmer 20 min. Remove from heat and set aside.
When rice is cooked and steamed, mix together with beans.
Garnish with fresh cilantro and serve. Can optionally add chopped roasted red pepper, pimento or olives.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 4 Servings

Calories: 201
Calories from Fat: 14 (7%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 71.9mg		2 %
Potassium 370mg		10 %
Total Carbohydrate 42.8g		13 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 39.4g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 201

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