Green rice and black beans

A tex mex favorite, straight to your table!

Tips

what makes it green rice

Green rice gets its delicious flavor and vibrate color for a quick and simple salsa verde (kinda) that we make before cooking our rice in it. Paired with black beans this simple sdish is more than just a side, its a nutritional powerhouse. The spinach; rich in Vitamins A, C, and K, iron, and folate. Tomatillos; a good source of Vitamin C and antioxidants. Black beans, Excellent source of plant-based protein and fiber. While being rich in iron, folate, magnesium, and potassium. Together they provide, a well-balanced meal with complete protein. Plenty of fiber to keep you feeling full and aid digestion. So don’t skip on this dynamic duo

using leftover rice

Ever wonder if you can simply toss leftover rice with green salsa for a quick meal? It’s a tempting shortcut, and while I’ve tried it too, there’s a catch: the rice can turn mushy.

Its ok thought, I’m here to help! When we make green rice from scratch, the salsa simmers with the rice, allowing the liquid to be absorbed for perfectly cooked, flavorful grains. Leftover rice, however, has already absorbed its water content.

So, how can we elevate leftover rice with salsa without the mush factor? Here’s a simple trick: reduce the salsa! Simply simmer the salsa until most of the liquid evaporates, then add your leftover rice to heat through. This removes the excess liquid that would turn your rice mushy.

With this trick, you can enjoy a delicious and vibrant green rice dish in no time, putting leftover rice to tasty use!

Green rice and black beans

Preparation Time: 30 minutes | Cook Time: 25 minutes | Serving size: 6-8 people

Gather

green rice

• 1 ½ cups long grain white rice, uncooked and rinsed 
• 8-10 small tomatillos, cleaned and husk removed 
• 2 jalapenos 
• ½  bunch spinach (about 2 cups) 
• Approx.2 cups cilantro (not packed)
• 4 cloves garlic 
• Juice from 2 limes
• Salt and pepper to taste  
• 2 ¾  cups chicken broth (vegetable broth or water)
• 2 teaspoons neutral oil

black beans

• 2 cans of black beans, low sodium variety 
• 1 tablespoon neutral oil 
• 1 medium onion, diced 
• 1 green bell pepper diced, 
• 5 cloves of garlic, (I like mine with a lot of garlic, feel free to reduce the garlic,) 
• 1 tablespoon dried oregano 
• 2 tablespoons, cumin 
• 1-2 bay leaves 
• 3 tablespoons of distilled white vinegar 
• Salt and pepper to taste

Follow

green rice

1. Preheat the oven to 425 degrees. 
2. Line baking sheet with foil, and place tomatillos and jalapenos. Drizzle olive oil to lightly coat. Place in oven for 20-25 minutes, shaking halfway through. If making black beans, prepare bell pepper and onion while tomatillos and jalapenos are in the oven. 
3. In a food processor combine cilantro and garlic until slightly smaller than pea size. Set aside. 
4. Place tomatillos, jalapenos (remove seeds to reduce spice level), spinach, ½ cup of chicken broth and lime juice in a blender or food processor. Blend for 30 seconds. Season with salt and pepper. 
5. In a pot, heat neutral oil over medium heat. Saute rice for 2-3 minutes, add cilantro and garlic mixture. Saute an additional 2-3  minutes. Stir often as to not brown the rice. 
6. Add 2 cups of the tomatillo mixture to rice and the remaining 2 ½ cups of chicken broth. 
7. Bring to a boil, cover, and reduce heat to low.
8. Cook for 18-20 minutes.

black beans

1. In large skillet, heat neutral oil, saute chopped onions, bell peppers, dried oregano and cumin. Cook until fragrant, about 5-8 minutes.
2. Pour canned black beans into the pan with liquid. You can also use leftover cooked black beans and ½ cup chicken broth. 
3. Add salt and pepper to taste,one bay leaf if you have one and vinegar. Simmer slowly while stirring occasionally.
4. Cook until reaches desired thickness, about 8-10 minutes (add liquid to thin out or reduce to thicken). Optional: smash the beans with a spoon for a creamy consistency.
5. Serve over rice. Garnish with cotija cheese, hot sauce, and cilantro.