Black Beans And Rice - cooking recipe

Ingredients

1 teaspoon olive oil
1 large onion, chopped finely
3 garlic cloves, minced
3/4 cup uncooked brown rice
2 cups low sodium chicken broth, canned or homemade (or vegetable broth)
2 tomatoes, chopped
4 cups canned black beans, drained and rinsed (kidney beans would also work well)
1/4 teaspoon red pepper flakes (or 1 red pepper, chopped, plus 1/2 teaspoon cayenne pepper)
1 teaspoon ground cumin
1 teaspoon curry powder
2 tablespoons fresh cilantro, chopped (optional)

Preparation

Heat oil in a stockpot over medium-high heat.
Saute onion and garlic until onion softens, about 4 minutes.
Add rice and saute for 2 minutes (this crisps the outside of the rice).
Add broth and tomatoes. Bring to a boil, cover and lower the heat. Cook for 40 minutes until rice is done, stirring occasionally.
Add beans, spices, and fresh cilantro.
To replace the red pepper flakes with fresh: Saute a chopped red pepper with the onion and add a 1/2 teaspoon cayenne pepper with the beans.