1 cup Basmati Rice
3 tbsp canola oil
2 cloves garlic, finely chopped
2 jalapenos, finely chopped
1 red bell pepper, chopped in 1/2 inch pieces
1 green pepper, chopped in 1/2 inch pieces
1 cup black beans, rinsed and drained well ( I used canned cooked beans)
1 red onion, sliced thin lengthwise
1 cup vegetable stock (if you can’t find vegetable stock, you could use all water)
1/2 cup water
1/2 cup finely chopped cilantro
2 tbsp fresh lemon juice
1 tsp salt
In a large non-stick pan heat oil over medium and add the chopped jalapeno and garlic.
Stir for a minute and add in the onions. Cook until onions soften and start to slightly brown.
Add green and red peppers. Cook for 5 minutes until peppers just start softening.
Add in the 2 cups raw rice and stir until the rice turns opaque.
Add the black beans and salt and mix well.
After about 5 minutes of stirring the rice, add in the vegetable stock and water.
Bring to a boil and then reduce the heat to low. Cover and cook on low heat for 20 minutes.
After 20 minutes, check to see if all water is absorbed. As soon as the bottom of the pan doesn’t have any stock remaining when you stir the rice, turn off heat and let rice sit about 10 minutes.
Then remove lid and add the lemon juice and cilantro, fluff the rice with a fork and serve hot.