Black Bean And Rice Comfort Bowl
Warm, feel-good veggie bowl
Legumes and beans are a staple in my home. We usually incorporate them into soups, make patties, or create piquant curries (my favorite!).
Sometimes, plain old bean patty or curry gets monotonous.
And my creativity ebbs and flows.
So I headed over to YouTube for inspiration to add some flare to our mid-week meals. And I found a one-pot dish.
I scrolled down to the description, but as luck would have it, I was missing a few ingredients.
But I thought to myself, true culinary prowess lies in the ability to improvise!
So I put my home chef hat on, modified the recipe, and whipped up a warm, moderately spicy, and tasty dish with what I had.
We also had some leftover rice, so I added it to the mix.
And voila!
The black bean and rice comfort bowl was born.
Here’s how you can make this wholesome meal at home.
Ingredients:
2 cups cooked black beans
2 cups white rice
1 cup frozen corn
2 medium onions, diced
1 medium green bell pepper, diced
1 cup fresh coriander, chopped
5 medium tomatoes, blended till smooth
1–2 cups water or vegetable broth
4 garlic cloves, chopped
1 medium potato, peeled and diced
2 Tbsps oil
2 Tbsps coriander powder
Salt to taste
2 tsps black pepper
2 Tbsps Cajun spice
1 fresh red chili, chopped (optional)
Instructions
- Pour the oil, onion, and bell pepper into a pot. Fry on low to medium heat until the onion becomes translucent.
2. Add the garlic and fry for about a minute.
3. Put the tomatoes, rice, potato, and vegetable broth — season with salt and spices. Cook for 15–20 minutes.
4. Add the beans and corn. Combine well. (I added the leftover rice at this stage). Cook on medium heat for 15–20 minutes.
6. Turn off the heat. Add the coriander and combine well.
7. Serve and garnish with chili.
Enjoy with family and friends.
This recipe was inspired by Food Impromptu. You can check out the original recipe here.
