Orange-Cumin Black Beans Over Rice - cooking recipe

Ingredients

1 tablespoon olive oil
1 shallot, finely diced (or 1/2 small yellow onion)
2 celery ribs, thinly sliced
1 - 1 1/2 cup white rice or 1 -1 1/2 cup quick-cooking brown rice
2 (15 ounce) cans black beans, drained and rinsed
1 tablespoon brown sugar (optional)
1/2 cup orange juice
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
1 -2 teaspoon chili powder or 1 -2 teaspoon dried chipotle powder
1 teaspoon ground cumin
salt
pepper

Preparation

In a large skillet, heat the oil over medium heat.
Add in the shallot and celery; saute for 5-7 minutes until they are tender
Meanwhile, start the rice; cook according to package directions.
Add the beans and next 7 ingredients to the shallot celery mixture; bring to a boil.
Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
Serve the beans over the cooked rice; you can sprinkle the beans with hot pepper sauce, such as Tabasco sauce, if desired.
Omit or reduce the brown sugar if you want the dish to be less sweet.