Black Bean One-Skillet Casserole with Chili Rice

1 cup uncooked brown rice

2 cups water

1/2 teaspoon chili powder

1 tablespoon coconut oil

1 medium onion, chopped

1 large carrot, chopped fine

1 serrano, seeded and minced

3 cloves garlic, minced

1 (15-ounce) can black beans, rinsed and drained

1/3 cup vegetable broth or water

2 tablespoons ground coriander

1/2 teaspoon dried marjoram

1/4 cup salsa

1/2 cup grated Cheddar cheese, if desired

Preheat oven to 350 degrees.

Put rice and water in medium saucepan. Add chili powder and stir. Bring to a boil. Reduce heat, cover the pot and simmer for 35 to 40 minutes. Rice should be tender and all of the water should be absorbed.

While rice is cooking, heat coconut oil in a medium, oven-safe skillet over medium heat. Add onion, carrot and serrano and cook for 3 or 4 minutes, until onions are translucent. Add garlic and saute a minute more. Add black beans, broth, ground coriander, marjoram and salsa. Stir to combine.

Place the skillet in preheated 350-degree oven and bake for 15 minutes. Sprinkle with cheese the last 5 minutes of baking time. To serve, fluff the cooked Chili Rice with a fork and scoop iinto 4 shallow bowls. Top with Black Bean Casserole. Garnish with more salsa, sour cream and chopped avocado. Makes 4 servings.

Sue’s Tips

Marjoram is a close relative of oregano. It has a more delicate, flowery flavor and should be added at the end of cooking time.

Warm Black Bean Casserole and Chili Rice make a great filling for wraps.