First cook 2 cups of brown rice. This will give you more than you need for this meal, but I find that I can always find ways to use leftover rice. (A lot of people think it's strange but I even like it for breakfast.) Bring 2 cups of brown rice and 3 1/2 cups of water to a boil over medium heat. Lower the head and simmer the rice until the liquid has evaporated down to the same level as the rice in the pan. Put the lid on the pan and cook the rice over very low heat until cooked and fluffy. This whole process should take about 45 minutes, so a lot of times I put the rice on as soon as I walk in the door. That way it will be ready whenever I need it.
Next, assemble and prepare the remaining ingredients:
1 large red onion, chopped
1 medium anaheim pepper, seeded and chopped
3 garlic cloves, pressed
1 tsp. cumin
1 tsp. oregano
1 can black beans, drained and rinsed
salt to taste
1 Tbsp. red wine vinegar
2/3 cup cilantro, chopped
1 lime, cut into wedges
You can probably substitute another kind of pepper for the anaheim. I like this one because it is easily available in my grocery store and it's kind of half way between a sweet bell pepper and a spicier chile. Saute the onion, pepper and garlic in a lightly sprayed pan until tender. Add cumin, oregano and beans and cook until warmed through and the flavors have combined. Mix in the salt, vinegar and cilantro and remove from heat. Serve the bean mixture over rice with a squeeze of lime juice. We couldn't believe how much flavor was in this dish. J requested that I make it again next week and I think it's going to become a staple in our house. It's extremely easy and the only ingredients in the whole dish that aren't always in my pantry already are the pepper and cilantro. Hooray! I love it when easy things turn out well!