Brown Rice And Black Bean Pilaf Recipe

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Brown Rice and Black Bean Pilaf

Debora Hotard


This is a recipe that I created recently using fresh herbs from my home garden. I made this recipe for My brother and I for lunch with Cuban inspired grilled pork chops and my Mango, Avocado and Cucumber salsa which I submitted yesterday. It was a yummy meal, very satisfying and delicious.

It is a very easy recipe to throw together, I acutally make it in my rice cooker.

pinch tips: Non-Stick Rice Every Time




35 Min


45 Min


Stove Top


2 c
brown rice, raw (i use uncle ben's)
4 1/2 c
vegetable stock, (home made or purchased)
3 Tbsp
olive oil, extra virgin
1 large
red onion, diced
5 clove
garlic, pressed
2 Tbsp
fresh oregano, chopped
2 stalk(s)
celery, diced
2 large
carrots, diced
2 tsp
ground cumin
2 medium
serrano chiles, seeded and finely minced
1/2 large
red bell pepper, diced
1/2 c
fresh cilantro, chopped
1 can(s)
19.75 oz. can black beans
salt and pepper to taste

Directions Step-By-Step

Heat oil in rice cooker (or heavy bottom pot), stir in onions and cook until edges begin to turn brown; add in celery, carrot and red bell pepper. Cook until vegetables are beginning to get tender(about 5 minutes).
Add rice to vegetable mix. Mix rice thouroughly into vegetable mixture. Then add in garlic, cumin and serrano chillies. Allow to cook for 3 or 4 minutes.
Stir in the drained beans and vegetable stock. Season with salt and pepper to taste. Cover and cook until rice is done.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #spicy, #Vegan, #hearty