Delicious Eats

Green Chile Rice with Black Beans

Recipe and photo courtesy of Forks Over Knives – The Cookbook


1 poblano chile pepper, seeded and diced small

One 4-ounce can mild green chiles

1 cup coarsely chopped cilantro

½ cup spinach

4 cups Vegetable stock,

or low-sodium vegetable broth

1½ cups medium-grain brown rice

1 medium yellow onion,

peeled and diced small

1 teaspoon ground cumin

1 jalapeño pepper, seeded and minced

2 cups cooked black beans,

or one 15-ounce can, drained and rinsed

Zest of 1 lime

Salt to taste


Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.

Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapeño pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.

Find this recipe and more kid-friendly ideas in the Forks Over Knives Recipe App.