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Black Beans & Rice with Roasted Poblanos and Garlic

5 from 4 reader reviews
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 -6
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Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 poblano peppers
  • 1 fresh chili
  • ½ medium white onion, sliced
  • 1 cup grape/cherry tomatoes, halved
  • 3 garlic cloves, peeled
  • 1 tablespoon avocado oil
  • sea salt and ground black pepper, to taste
  • 1 cup brown basmati rice, rinsed thoroughly
  • 1 15½ oz can black beans, drained and rinsed
  • 1 tablespoon tomato paste
  • ½ teaspoon coconut aminos or tamari soy sauce
  • 2 ¼ cups filtered water
  • juice of 1 lime
  • handful chopped cilantro

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a small-medium soup pot or medium braiser-style pot, dry toast the cumin and coriander over medium heat until fragrant. Transfer the toasted spices to a spice grinder and grind until spices are powdered. Set aside.
  • Remove the stems and seeds from the poblanos and chili. Cut the peppers into rustic, 2-inch-ish pieces and place them on the baking sheet.
  • Place the sliced onions, tomatoes, and garlic cloves on the baking sheet as well. Toss the vegetables with the ground cumin and coriander, avocado oil, salt, and pepper. Slide the vegetables into the oven and roast for 20 minutes, or until lightly browned and uniformly soft.
  • Let the vegetables cool slightly before transferring to a blender or food processor. Pulse the mixture a few times until you have a chunky paste. You’re just trying to avoid large pieces of garlic and chili. Scrape this mixture into the soup pot from earlier.
  • Add the rice, beans, tomato paste, coconut aminos, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10-15 minutes or so. Add more water if necessary.
  • Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

Equipment

Recipe Notes

  • I bet you could make a delicious version of cauliflower rice with this. Just roast and purée the poblano, garlic etc., and then stir it into some cauliflower rice as you sauté it all in a large skillet. Add a couple splashes of water if the skillet seems dry. Voila!
  • If you don’t have a spice grinder, simply use 1 teaspoon each of ground cumin and coriander instead, and skip the toasting step.
  • I’m out of bay leaves, but if I had one, I would have added it to the pot at the very beginning along with everything else.
Black beans and rice with roasted poblanos and garlic is comforting, delicious, naturally vegan, and perfect as a base for so many meals. This recipe makes a great plant-based meal prep component too!