Rice and Black Bean Pilaf

I love this recipe!  It is perfect for hot days and most ingredients are probably in your pantry. I am presently on a bean kick. On my travels through through the Carribean, I have come to enjoy the mix of rice and beans. Serve this rice with your favorite seafood, fish or chicken.

Serves 4

• 1 cup basmati rice, uncooked (or whatever kind you prefer)
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced (1 cup)
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 1 stalk celery, finely diced
• 1 large carrot, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried chili flakes
• 1 (15.5 ounce) black beans, drained and rinsed
• 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a sauce pot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 15-20 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and  rice in a serving bowl and toss to combine. Garnish with parsley. Bueno! Enjoy!