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 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)
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.