Spicy Beans and Rice Tacos
Ingredients
- 1 1/2 cups brown rice
- 1 jalapeño
- 2 large yellow onions
- 1 can organic black beans, no salt added
- 2 medium peppers (red and yellow)
- 1/4 cup frozen corn
- 3 garlic cloves
- 2 teaspoons lime juice
- 1 1/2 cups cilantro
- Salt, to taste
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Serving items
- Warm corn tortillas, as needed
- Lime wedges, for serving
- Salsa, for serving (optional)
Preparation
In a medium saucepan, mix the rice, 2 cups of water and salt and bring to a simmer. Cover and reduce heat to low and cook until all the liquid is absorbed, about 25 to 30 minutes. Alternatively, cook the rice in a pressure cooker. Set aside.
Meanwhile, in a cast iron skillet, add the chopped onions, some salt and sauté on low flame until the onions are translucent.
Add the garlic, jalapeño, ground cumin, smoked paprika, ground adobo chili, and sauté for 1 minute.
Add the peppers, continue sautéing for 2 minutes.
Add the thawed corn and rinsed black beans.
Check for seasoning and add salt, if needed.
Turn off heat, add the chopped cilantro, stir until combined well.
Gently combine the spiced vegetables and the cooked rice. Mix together, making sure the rice grains are intact.
Serve on warm tortillas, topped with spicy salsa and some fresh lemon juice.
