Serves 8, and great for leftovers…
Prep/cook time: 1 hour
- olive oil
- 2 white onions
- 3 cloves garlic
- 2 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 lb. cherry tomatoes
- 1x14oz. can black beans
- 1x14oz. can pinto beans
- a bunch of cilantro
- 2 cups brown rice
Start the rice. Follow the directions on the box. Brown rice typically takes 40 minutes to cook.
While the rice is cooking, heat the oil in a large saucepan. Finely chopped the onion and add to the pan. Cook on low heat until onions are soft, 2 minutes.
Add garlic, cumin, salt, pepper, and 1 tsp. the cilantro, chopped. Stir and continue to cook for another 2 minutes.
Cut the tomatoes in quarters and add to the pan, including seeds and skins. Stir and continue to cook for 10-15 minutes, uncovered on medium low heat.
Once the sauce has thickened, add the beans. Stir. Cook for 10 minutes more.
Set aside off heat.
When the rice is done, move it to a large bowl to cool. When cooled, pour the bean salsa over the rice. Mix until well combined. Garnish with cilantro. Serve immediately. Enjoy!
P.S. This recipe is also great with leftover rice.