This lunch dish is a complete protein even without the cheese, and it’s so flavorful you won’t miss the meat. For fans of Mexican food, and in particular for vegetarians, this South of the Border-inspired meal-in-a-pot is comfort food at its best. Younger diners like to roll this into tortillas, using the grated cheese as “glue” to hold things together, for a meatless burrito.
Black Beans and Rice
Yield: 6 servings
2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ¾ cup uncooked white rice
- 1 ½ cups vegetable or parve chicken stock
- ½ teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 3 ½ cups canned black beans, drained
- (grated cheese, guacamole, flour tortillas for serving)
- In a medium pot over medium high heat, heat the oil. Add onion and garlic and sauté for 4 minutes.
- Add rice to onion and garlic and sauté for 2 minutes.
- Add the vegetable or parve chicken stock and bring to a boil.
- Cover pot, lower heat, and cook for 20 minutes.
- Gently fold in spices and black beans.
- Serve with grated cheese and guacamole, and rolled into flour tortillas.