Brown Rice and Black Bean Pilaf

Brown Rice And Black Bean Pilaf

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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.


★★★★★ 1 vote

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

How to Make Brown Rice and Black Bean Pilaf


  1. 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).
  2. 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.
  3. Stir in the drained beans and vegetable stock. Season with salt and pepper to taste. Cover and cook until rice is done.

Printable Recipe Card

About Brown Rice and Black Bean Pilaf

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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