Southwest Rice And Beans From Roberto Martin - cooking recipe

Ingredients

Rice
2 tablespoons safflower oil (or other high heat oil such as grapeseed)
1 cup brown rice (or white basmati)
1 small onion, medium dice
2 cups vegetable broth
Beans
1 tablespoon safflower oil (or other high heat oil such as grapeseed)
1 large white onion, medium dice
2 garlic cloves, minced
1 tablespoon dried oregano
6 plum tomatoes, chopped
1 cup vegetable broth, plus more as needed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1/2 bunch cilantro, minced
kosher salt, as desired
fresh ground black pepper, as desired
1 bunch scallion, green parts only, cut on bias
1 firm avocado, pitted, removed from skin and sliced
corn or flour tortilla

Preparation

For the rice:
Heat a large sautee pan with tight fitting lid, over high heat.
Add the oil and allow to come to a shimmer.
Add rice and stir for 3 minutes.
Add onion, cook and continue stirring for another 3 minutes.
Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
Remove pan from heat and keep rice covered until ready to use.
For the beans:
Heat large soup pot over high heat.
Add oil and allow to come to a shimmer.
Add onions and cook, stirring, until onion begins to turn color.
Add garlic and oregano; cook for 1 minute.
Reduce heat to medium, add tomatoes, broth, beans and cilantro.
Allow to simmer until liquid is reduced by half (about 20 minutes).
Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
Serve in shallow bowls and top each serving with sliced avocado.
Serve with warm tortillas, if desired.