Orange-cumin Black Beans Over Rice

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 shallot, finely diced (or 1/2 small yellow onion)
• 2 celery ribs, thinly sliced
• 1 -1 1/2 cup rice or 1 -1 1/2 cup quick-cooking brown rice
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 tablespoon brown sugar (optional)
• 1/2 cup orange juice
• 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
• 1 -2 teaspoon chili powder or 1 -2 teaspoon dried chipotle powder
• 1 teaspoon ground cumin
• salt
• pepper

Recipe

• 1 in a large skillet, heat the oil over medium heat.
• 2 add in the shallot and celery; saute for 5-7 minutes until they are tender
• 3 meanwhile, start the rice; cook according to package directions.
• 4 add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
• 5 simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
• 6 serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as tabasco sauce, if desired.
• 7 omit or reduce the brown sugar if you want the dish to be less sweet.