Rice and Black Bean Pilaf

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup brown rice, uncooked

2 1/4 cups low-sodium chicken broth

1 tablespoon olive oil

1 small onion, diced (1 cup)

2 cloves garlic, minced

2 teaspoons fresh chopped oregano or 1 teaspoon dried

1 stalk celery, finely diced

1 large carrot, finely diced

1 teaspoon ground cumin

1/2 teaspoon dried chili flakes

1 (15.5 ounce) can low-sodium black beans, drained and rinsed

2 teaspoons finely chopped parsley leaves


  1. Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
  2. Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
  3. Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
  4. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
  5. Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

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