SOY-FREE GLUTEN-FREE OIL-FREE OPTION*
This is a super easy weekend dinner that has the wonderful flavors of tomatillos, tomatoes, and cumin. Add chopped seasonal veggies to customize it even more.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 65 to 80 minutes
INGREDIENTS:
- 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 1 1/2 cups (198 g) diced tomatillos (husks removed)
- 1 1/2 cups (270 g) diced tomatoes or 1 can (14.5 ounces, or 410 g)
- 1 1/2 cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 jalapeño pepper, seeded and minced, or 1/2 teaspoon jalapeño powder
- 1 teaspoon smoked paprika
- 1 teaspoon marjoram
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1 cup (185 g) long-grain brown rice
- 2 cups (475 ml) water
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
- Hot sauce, for serving
INSTRUCTIONS
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté another minute or two.
- Add the tomatillos, tomatoes, beans, jalapeño, paprika, marjoram, cumin, and chipotle and cover. Cook until the tomatillos break down, about 15 minutes.
- Add the rice and water and bring to a boil over high heat. Turn the heat down to low and cover. Cook until the rice is done, 45 to 60 minutes.
- Taste and season with salt and pepper. Serve topped with the cilantro and the hot sauce on the side.
PER 2-CUP (455 G) SERVING: 219.1 calories; 8.0 g total fat; 1.1 g saturated fat; 5.2 g protein; 31.1 g
carbohydrate; 5.4 g dietary fiber; 0 mg cholesterol.
