Ingredients:

• 1 cup – long-grain brown rice, like basmati
• 3 cups – vegetable stock
• 2 cups – packed Cilantro or Coriander leaves
• Juice of 1 Lemon
• 1/4 of a regular-sized habanera pepper (use more or less per taste)
• salt to taste
• 1 cup – black beans, soaked for several hours or overnight. Cook the beans on the stovetop or in a pressure cooker until tender. Reserve a cup of the cooking liquid and strain the beans.
• 1/4 cup – vegetable stock
• 1- large onion, finely chopped
• 5-6 Cloves – garlic, minced
• 1 – chipotle chilli in adobo sauce, finely minced
• salt and ground black pepper to taste

Method:

1. Place the cilantro, lemon juice and pepper in a blender with half cup of the vegetable stock.
2. Blend into a smooth paste.
3. Place the rice in a strainer and wash it.
4. Washing the rice ensures it won’t burn as soon as you put it on a dry saucepan (remember we are not using any oil here).
5. Heat a saucepan and add washed rice.
6. Saute for a minute or until the rice starts to dry and turn opaque.
7. Add the cilantro paste and the remaining vegetable stock and salt to taste.
8. Boil, then turn the heat down to low and put on a tight-fitting lid.
9. Let it cook undisturbed for 45 minutes.
10. Turn off the heat and let it continue to stand for at least 10 minutes more.
11. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly