Ingredients
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1
|
cup
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Blue Ribbon® Whole Grain Brown Rice
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2
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cans
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(16 oz.) black beans, rinsed and drained
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1 1/2
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cups
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water
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1
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onion, chopped
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1
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cup
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celery, sliced
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1
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cup
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carrot, diced
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1
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Tbsp
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olive oil
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2
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cups
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chicken broth
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1
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can
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(4 oz.) diced green chilies, drained
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1/4
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tsp
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ground black pepper
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1
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Tbsp
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dry sherry
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1/2
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cup
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green onion, sliced (for garnish)
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1/2
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cup
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tomato, finely chopped (for garnish)
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Cooking Directions
Prepare rice according to package directions.
Reserve one cup black beans. Place remaining beans and water in food processor or blender; process until smooth.
Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender-crisp. Add broth, chilies, pepper, and whole and puréed beans. Reduce heat, simmer uncovered 10 to 15 minutes. Remove from heat and stir in sherry.
Top each serving with 1/2 cup rice. Garnish with green onions and tomato.