Oaxacan Rice & Beans

Made this for the 2009 block party.  It’s a good dish for a picnic or outdoor gathering, because it’s good warm or at room temperature.

1/2 cup chopped carrot
1/2 cup chopped onion
1 4 oz. can diced green chillies
1 jalapeno, diced
2 cloves garlic, minced
1 Tbsp olive oil

Heat oil in a medium-sized pan. Saute veggies for 7-8 minutes or until carrots and onions are softened.

1 cup rice, washed and drained
2 1/4 cups chicken broth (use veggie broth for a vegan version)
1 tsp salt
1 cup fresh green beans, cut into 1″ diagonal slices (frozen is fine, too.)
1 can black beans, rinsed and drained.

Add rice to the veggie mix and cook 3-4 minutes. Add salt and chicken stock, cover and reduce heat. Cook 15 minutes. Add in green beans and black beans, cover and cook another 7-8 minutes. Remove from heat and blend gently.

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