Ingredients:

  • 1 cup (190g) dried black beans, sorted and rinsed
  • 1 cup (190g) long-grain brown rice, uncooked
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (110g) red bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 1 can (140g) diced mild green chiles
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (15g) fresh cilantro, chopped

Instructions:

  1. Combine the rinsed black beans, uncooked brown rice, and vegetable broth in the slow cooker. Stir in the olive oil to prevent the rice from sticking to the ceramic walls.
  2. Add the diced onion, red bell pepper, minced garlic, and green chiles. Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the top. Stir gently until the spices are evenly distributed.
  3. Cover with a tight-fitting lid and cook on Low for 8 hours (or High for 4-5 hours) until the beans are tender and the liquid has reduced to a thick, glossy glaze.
  4. Turn off the heat. Stir in the fresh lime juice and chopped cilantro to brighten the earthy tones.