In a large, heavy-bottomed pot or skillet, heat the ¼ cup extra virgin olive oil over medium heat. Once hot, add the 1 medium onion (diced) and sauté for about 3 to 5 minutes until it becomes translucent and slightly golden. You’ll notice a lovely aroma filling your kitchen!
Next, add the 1 large bell pepper (diced) to the pot. Cook for another 3 to 4 minutes, stirring occasionally. The bell pepper should start to soften and pick up some color. This is the base of your flavor!
Now it’s time to add in the flavor boosters! Stir in the 2 garlic cloves (minced), 1 tsp. ground cumin, and ¼ tsp. red pepper flakes. Let them cook for about a minute, allowing the spices to bloom and release their fragrant aromas.
Pour in the 14.5 oz. can of diced tomatoes with their juices. Cook while stirring occasionally for about 5 minutes. This step allows the tomatoes to meld with the sautéed vegetables.
At this point, it’s time to add the star ingredients: the 2 cups long grain brown rice and 4 cups vegetable broth. Stir everything together until well combined. Bring the mixture to a gentle boil.
Once boiling, cover the pot with a tight lid, reduce the heat to low, and let it simmer for about 45 minutes. Check occasionally to ensure nothing is sticking to the bottom. The rice should absorb the broth and become tender.
After 45 minutes, remove the pot from heat and gently stir in the 16 oz. can of black beans (rinsed) and the chopped ¼ cup cilantro. The beans will add a creamy texture and a delightful contrast to the rice.
Let the dish rest for 5 minutes. This allows the flavors to marry together beautifully. Then, fluff the rice with a fork before serving. Enjoy the beautiful colors and aromas of your dish!
Serve the Red Rice and Beans warm, either on its own or as a side dish. Enjoy your creation!
