Black Bean Moro with Pumpkin and Cilantro (4 Servings)
INGREDIENTS 3 tsp. extra-virgin olive oil 1 small onion, finely chopped (about ¾ cup) ½ green bell pepper, sliced 2 tsp. garlic, minced 1 tsp. cumin ½ tsp. turmeric ½ tsp. oregano 1 can (15.5 oz.) low sodium black beans
2 cups water (or chicken broth) 1 bay leaf 1 cup parboiled rice 1 tsp. apple cider vinegar 1 cup pumpkin or butternut squash, diced
Bunch fresh cilantro ½ cup cooked quinoa
INSTRUCTIONS 1. Heat 2 tsp. oil in medium pot over medium high heat. 2. Add onions and peppers; cook until soft, about 10 minutes. 3. Add garlic, cumin, turmeric, salt, and oregano, cook until fragrant, about 1 minute more. 4. Drain and rinse black beans. 5. Add rice, 2 cups water (or chicken broth), and bay leaf to pot; bring mixture to a boil. 6. Once most of the water has evaporated from the top, stir in black beans and pumpkin (or butternut squash if using) 7. Reduce heat to medium low. Simmer, covered, until rice absorbs water, about 15 – 20 minutes. 8. Add vinegar, fresh cilantro, and quinoa and gently stir to combine. 9. Remove rice from heat; let sit covered until rice is tender, about 5 minutes more. 10. Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil. This grain dish is high in fiber and protein making it the perfect standalone dish or paired nicely with a lean protein like grilled chicken. NutritionNotes
96 Eat Well For Life
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