Sunday, October 4, 2009

Black Beans And Rice


I'd been looking forward to making JBug's Sticky Coconut Chicken Thighs since she posted about them a couple of weeks ago. They're first marinated in a gingery, coconut milk mixture, then grilled and coated with the most delicious glaze. I kid you not when I say that hubby licked the last of the glaze from his plate, that's how delicious it was. A bit barbarian? Yes, but you have to admit, it's a real boost to your cook's ego to see someone enjoy their dinner that much. Check out June's post here. And while you're there, take some time to drool over her many other delicious recipes.

I decided to serve these chicken thighs with black beans and rice. You all know how I frequently sing the nutritious praises of black beans, so there's no need to elaborate on that. Regarding the rice however, I'll just mention that I like to pair these black beans with a whole grain brown rice instead of the more traditional white rice. Why? Well, you must know by now that I'm a whole grain geek and try to incorporate them into my cooking as much as possible. The milling that converts brown rice into white rice removes significant amounts of the vitamins and minerals, and nearly all of the fiber and essential fatty acids, leaving us with an end product that doesn't give us much in the nutrition department. We wouldn't want that, would we?

Black Beans And Rice

2 TBSP olive oil
1/2 onion, diced
1/2 red bell pepper, seeded, diced
2 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
pinch of crushed red pepper flakes
salt
1/8-1/4 tsp cayenne pepper
2 TBSP all purpose flour
1 1/2 cups chicken broth
1 can black beans, drained
1 1/2-2 tsp balsamic vinegar
2 cups cooked brown rice

In large pot, heat olive oil over medium heat. Add onion, bell pepper and garlic and season with salt, red pepper flakes, cayenne pepper, cumin and oregano. Saute until onions are softened. Sprinkle flour over all and cook for a minute or two so flour loses rawness. Slowly stir in chicken broth and bring to a boil, stirring constantly until smooth. Add drained beans and stir in balsamic vinegar.

Serve over rice.

10 comments:

Rhonda said...

I just discovered your blog while looking for some black bean recipes and I am really enjoying it! Getting closer to the far side of 50 myself it is always fun to find a blog that I can relate to AND find good food ideas (and mouth watering photos) on. Thanks!
Rhonda

Mags said...

Rhonda: So glad you found me! Thanks for commenting, and please come back again.

Lady P said...

yum! now that is a staple around these here parts!

June said...

Ahh, thanks Mags for the honorable mention! I think we've got a mutual admiration society going here. I'm so glad you enjoyed the chicken - it is a real keeper isn't it? As for the black beans and rice - I'll be making that PDQ. It looks delicious!

stephchows said...

you know I love me some brown rice!! who needs white! this all looks delicious!

Barbara Bakes said...

Plate licking chicken must be really amazing! The beans and rice look like it would be a great meal all by itself!

Mags said...

Lady P: Yum indeed! Hey, are you feeling better I hope?

June: You just keep those recipes coming so I have something to cook...lol.

Steph: I thought this might be up your alley!

Barbara: It really was filling enough to be a meal by itself.

HoneyB said...

Yum to all! I will definitely check out her chicken recipe - sounds like something right up my alley.

Jen @ My Kitchen Addiction said...

Amazing! I love black beans and rice. I could probably stick the chicken and just eat black beans and rice for dinner. The chicken does look fantastic, though!

Mags said...

HoneyB: Do check out the chicken; it was delish!

Jen:Thanks!