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Homemade Black Beans & Rice with Roasted Poblanos and Garlic photo

Black Beans & Rice with Roasted Poblanos and Garlic

A hearty, savory one-pot of brown basmati rice and black beans brightened with roasted poblanos, garlic, lime, and cilantro.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • spice grinder (or mortar and pestle)
  • Blender or Food Processor
  • medium pot with lid
  • Measuring cups and spoons

Ingredients
  

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 poblano peppers stems and seeds removed, cut into 2-inch pieces
  • 1 fresh chili stem and seeds removed
  • 1/2 medium white onion sliced
  • 1 cup grape or cherry tomatoes halved
  • 3 cloves garlic peeled
  • 1 Tbsp avocado oil
  • sea salt and ground black pepper to taste
  • 1 cup brown basmati rice rinsed thoroughly
  • 15.5 oz can black beans drained and rinsed
  • 1 Tbsp tomato paste
  • 1/2 tsp coconut aminos or tamari or soy sauce
  • 2.25 cups filtered water
  • 1 lime juice of 1 lime
  • handful cilantro chopped

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a small to medium dry pot, toast the cumin and coriander seeds over medium heat, stirring, until fragrant, about 1–2 minutes; transfer to a spice grinder and grind to a powder.
  • Remove stems and seeds from the poblanos and fresh chili and cut into roughly 2-inch pieces; place them on the prepared baking sheet.
  • Add the sliced onion, halved tomatoes, and peeled garlic cloves to the baking sheet; toss vegetables with the ground cumin and coriander, avocado oil, and salt and pepper to taste.
  • Roast the vegetables in the oven for about 20 minutes, until lightly browned and softened; let cool slightly.
  • Transfer the roasted vegetables to a blender or food processor and pulse a few times until you have a chunky paste with no large pieces of garlic or chili; scrape the mixture into the pot used earlier.
  • Add the rinsed brown basmati rice, drained black beans, tomato paste, coconut aminos (or tamari), and 2 1/4 cups filtered water to the pot with the puréed vegetables; stir to combine.
  • Bring the pot to a boil over medium heat, then reduce to a simmer and cover; cook gently for about 40 minutes, stirring and checking every 10–15 minutes, until the rice is tender and most liquid is absorbed (add a splash more water if needed).
  • Remove the pot from heat and let rest, covered, for 5 minutes. Uncover and stir in the lime juice, chopped cilantro, and an extra pinch of salt if desired.
  • Serve the black beans and rice hot.

Notes

  • To skip a spice grinder, use 1 tsp each ground cumin and coriander instead of toasting and grinding whole seeds.
  • You can substitute tamari for coconut aminos if preferred.
  • Use a blender or food processor to control the texture—pulse to keep it chunky.
  • Check the pot occasionally while simmering and add a little water if it looks dry.
  • Roasting develops sweeter, deeper flavor in the peppers and garlic.