– ¼ cup extra virgin olive oil
– 1 medium onion diced
– 1 large bell pepper diced
– 2 garlic cloves minced
– 1 tsp. ground cumin
– ¼ tsp. red pepper flakes or to taste
– 14.5 oz. 1 can diced tomatoes
– 2 cups long grain brown rice
– 4 cups vegetable broth
– 16 oz. 1 can black beans, rinsed
– ¼ cup cilantro chopped
At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.