Ingredients and Weight:
- 2 cups jasmine rice
- 1 cup black beans, rinsed and drained
- 1 cup chickpeas, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup chopped fresh cilantro
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, heat olive oil over medium heat.
- Add the onion and cook until softened.
- Add the garlic and cook for 1 minute more.
- Stir in the cumin, oregano, salt, and pepper.
- Add the rice and cook for 1 minute, stirring constantly.
- Add the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the black beans and chickpeas.
- Cover and continue simmering for 10 minutes more, or until the rice is tender and the liquid has been absorbed.
- Fluff with a fork and stir in the cilantro.
Nutritional Information:
Serving Size: 1 cup
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 10g
Sodium: 300mg
Dish Characteristics:
- Savory and aromatic
- Colorful and visually appealing
- Healthy and filling
- Versatile side dish suitable for various meals
User Comments:
- "This dish is flavorful and easy to make. It's a hit with my family!"
- "I love the combination of flavors and textures in this rice. It pairs perfectly with grilled meats."
- "This is a great way to use up leftover beans and chickpeas. It's a nutritious and delicious meal-prep option."
Special Precautions and Tips:
- Be sure to rinse the beans and chickpeas thoroughly before cooking to remove any impurities.
- If you don't have chicken broth, you can substitute vegetable broth or water.
- You can adjust the seasonings to your taste. For a spicier dish, add a pinch of cayenne pepper.
- Serve this rice as a side dish or as part of a larger meal, such as a Middle Eastern platter with grilled meats, hummus, and pita bread.
