Ingredients
|
1
|
cup
|
Mahatma® Whole Grain Brown Rice
|
|
2
|
cans
|
(16 oz.) black beans, rinsed and drained
|
|
1 1/2
|
cups
|
water
|
|
1
|
|
onion, chopped
|
|
1
|
cup
|
celery, sliced
|
|
1
|
cup
|
carrot, diced
|
|
1
|
Tbsp
|
olive oil
|
|
2
|
cups
|
chicken broth
|
|
1
|
can
|
(4 oz.) diced green chilies, drained
|
|
1/4
|
tsp
|
ground black pepper
|
|
1
|
Tbsp
|
dry sherry
|
|
1/2
|
cup
|
green onion, sliced (for garnish)
|
|
1/2
|
cup
|
tomato, finely chopped (for garnish)
|
Cooking Directions
Prepare rice according to package directions.
Reserve one cup black beans. Place remaining beans and water in food processor or blender; process until smooth.
Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender-crisp. Add broth, chilies, pepper, and whole and puréed beans. Reduce heat, simmer uncovered 10 to 15 minutes. Remove from heat and stir in sherry.
Top each serving with 1/2 cup rice. Garnish with green onions and tomato.