Mexican Black Rice

Black rice is a nutty, hearty, and wholesome grain that is full of Vitamin E and jam-packed with the same type of antioxidants that blueberries and blackberries have. It is also packed full of fiber and plant based protein.

This black rice recipe brings a little kick to dinner and pairs well with black beans or backed chicken and a side of veggies. 

This recipe makes 6 servings and is a great recipe to use for left overs. I even like it for breakfast with an egg or some steamed veggies.

I hope you enjoy! 

Mimi Johnson | Founder of HealthKitchen

Ingredients:
8 ounces of canned or fresh tomatoes.
3/4 medium white onion, chopped
1 1/2 cups black rice
3 tablespoons olive oil
2 cloves of fresh garlic, minced
1 tablespoon chili pepper or 1 small jalapeno pepper, seeded and minced
1 1/2 cups veggie or chicken broth
3/4 tablespoon tomato paste (not needed if you are using canned tomatoes)
salt to taste
1/3 cup fresh cilantro, chopped

Serves 6 people 
45-55 minutes

Tools:
Cutting board
Knife
Blender
Measuring cup
Large oven safe straight sided pan or Dutch oven with lid
Strainer

Directions:

1. Preheat oven to 350 degrees
   
2. Blend tomatoes and onions in blender until pureed.
   
3. Measure 2 cups of tomato/onion puree and set aside
   
4. Place rice in strainer and rinse black rice throughly, removing any excess starch
5. Over medium-high heat, heat olive oil in pan
6. Once pan is hot place rice into pan and coat rice with oil
7. Stir rice in pan for 6 minutes
8. Reduce heat to medium
9. Add garlic and chili or jalapeno pepper to pan and stir for 1 minute
10. Add broth and tomato/onion puree and turn heat up to high
11. Bring rice to a boil and place lid on top
12. Turn burner off and transfer pan to oven
13. Bake in oven for 30-35 minutes
14. Stir every 15 minutes or so
15. Bake until black rice is cooked through
16. Remove from oven and serve 1/2 cup per person
17. Sprinkle chopped cilantro on top
18. Enjoy :-)