Mojo's Black Beans and Rice

Mojo’s Black Beans and Rice 


2 cups uncooked long grain rice 

1 can of organic black beans or 1 cup of dry black beans 

1 small red onion 

1 carrot 

1 celery stalk

2-3 cloves of garlic 

4 cups of stock 

Salt and pepper

4 tbsp Mojos Going Green sauce 

2 tbsp butter or coconut oil 

 1 tbsp fresh cilantro (chopped) 

1 lime 


If using dry beans, soak beans in cold water for at least 2 hours.  Drain off water and boil in fresh water with a teaspoon of salt until beans are tender.  

Mince the onions, carrot, celery and garlic.

In a 3-quart saucepan, sauté the vegetables until they start to brown.  Add rice to vegetables and sauté for 2-3 minutes, until the rice picks up some of the color from the veggies.  

Add stock to rice, bring to a boil.  Reduce heat to med-low and simmer, covered, until stock is absorbed.  

Add beans to rice and cook for 2-3 minutes, remove from heat. 

Stir in Mojo’s Going Green sauce, butter or coconut oil, cilantro and lime juice.  

Serve and enjoy. 

More Information:

Black beans and rice is a well loved staple that compliments many dishes and when done well can be the highlight of any meal.   One key element is time, don’t rush, take your time and allow each ingredient to cook fully and develop as much flavor as possible.  
Saute the veggies until they are nicely golden brown before adding the rice.  Sauteing the rice with the veggies before adding the stock will also help impart flavor to the whole dish.  When the black beans are added, it is also important to allow them to cook with the rice mix for a few minutes to get the flavors into the skins of the beans.  The addition of the Mojo’s Going Green sauce, butter, lime juice and cilantro after the cooking process will help make the dish creamy, and add delicious flavors and aromas that will really bring the dish to life.  

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