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Black Bean Rice Pilaf

Bombay.Emerald.Chutney.Company's picture
This recipe is courtesy of the Bombay Emerald Chutney Company
  Black beans 1 Can (10 oz)
  Medium white rice grain 2 Cup (32 tbs)
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped fine
  Plum tomatoes 2 , chopped fine
  Garlic 1 Clove (5 gm)
  Cumin 1 Teaspoon
  Vegetable broth 4 Cup (64 tbs)
  Mint chutney 2 Tablespoon (Bombay Emerald Royal Brand)

1 can of black beans; 2 cups medium grain white rice; 2 tablespoon olive oil; 1 medium size onion, chopped fine; 2 plum tomatoes, chopped fine; 1 clove of garlic; 1 teaspoon cumin; 4 cups vegetable broth; 2 tablespoons Bombay Emerald Royal Mint Chutney.
In a large stove top pan, sauté chopped onions and garlic in the olive oil over medium heat until onion is slightly caramelized and tender. Add chopped tomato, black beans, rice, cumin, and Royal Mint chutney. Sauté for a minute. Add vegetable broth, salt & pepper to taste. Cover pot and lower the heat. Cook until liquid has evaporated (approximately 20-25 minutes).

Note: Serves six people as a main course. Serves 8-10 people as a side dish.

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Recipe Summary

Side Dish

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