1 Onion, diced (white or sweet)
2 Celery stalks, diced
3 Garlic cloves, minced
1 Cup Mixed Rice
1 quart canned tomatoes (I used Romas from the garden, you can used any brand though)
1 can black beans, drained
1.5 cups “liquid” (I used the canning liquid from the tomatoes and some chicken stock. You could also use veggie stock, or even water)
2 scallions, greens and whites sliced and separated
1 Tbsp Butter
Canola Oil
(For all of the spices, I didn’t measure, but this is a guess)
1 tsp cumin
1 tsp coriander
2 tsp dried oregano
2 tsp dried cilantro
Salt and Pepper
Heat oil in a pot, saute onion and celery – about 6 min
Add garlic and saute until fragrant – about 1 min
Add rice and butter, stir in, lightly brown – about 3 min
Add spices, liquid and scallion greens
Cover, bring to a boil.
Reduce heat to a simmer.
Simmer for about 25 min
Remove from heat, gently stir.
Move to service dish and top with scallion greens
