Black Rice and Beans

I first really discovered this delicious rice in the summer with a dish that would usually have had ground meat.  It added a bit of crunch and texture to a pasta dish with eggplant that would have had no body otherwise.  Now they sell it at Costco, so I had to give it a try.  

It is extremely high in Antioxidants and has 18 essential amino acids.  It cooks faster than brown rice, has a nuttier and firmer texture, and, I think, brings more to a dish than brown rice.  

According to WEBMD "Just a spoonful of black rice contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," Zhimin Xu, PhD, of Louisiana State University Agricultural Center, says in a news release.  "If berries are used to boost health, why not black rice and black rice bran?"

This dish was really good, and really different.

I used my rice cooker to make a one pot meal.

2 cups black rice (cup that they give with the rice cooker)
water to the 2 cup fill line
one 14 oz can chopped tomatoes
one 14 oz can fava beans (rinsed)
one 14 oz can garbanzo beans (rinsed)
2 tablespoons cumin
1 tablespoon onion powder
1/2 of a 7 oz. can chipotle peppers with adobo sauce
4 cloves garlic, sliced
1 tsp sea salt
Cilantro chopped for garnish.