2 poblano peppers
1 chili pepper
1/2 white onion, sliced
1 cup grape/cherry tomatoes, halved
3 cloves garlic, peeled
1 tsp cumin seeds
1 tsp ground coriander
salt and pepper, to taste
1 tbsp olive oil
1 cup brown basmati rice, rinsed
1 tbsp tomato paste
1 tsp tamari
2 1/4 cups water
1 can black beans, drained and rinsed
juice of 1 lime
handful cilantro, chopped
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.
3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.
4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.
5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.
6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.