Rice and Beans - A Healthy Classic!

Rice and Beans are an inexpensive, ridiculously easy way to get all sorts of nutrients in your body. This dish is filled with complex carbohydrates, protein, and fiber. It's also low in fat. This particular recipe is originally from http://greatist.com/eat/recipes/veggie-rice-and-beans.

I spruced it up a bit and added a yellow pepper instead of red. Really, any veggie could be added...kale, spinach, sweet potatoes. The possibilities are endless. I  I was going for a Tex Mex feel, so I added grilled chicken to it with my homemade taco seasoning (below). The photo is of me next to my rice cooker wearing my onion goggles. A necessity for me when cutting onions!! No more tears!!

Brown Rice and Beans

  • 1 cup brown rice

  • 3 heaping tablespoons tomato paste

  • Salt

  • Pepper

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 tablespoon butter or olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 can (18 ounces) black beans, rinsed and drained

In a large pot, combine 2 1/2 cups water, rice, tomato paste, salt and pepper to taste, cumin, and paprika. Stir to combine. Bring to a boil, cover, and reduce heat to a simmer. Let rice cook until tender, about 30 minutes. Drain any additional water. OR if you have a rice cooker, just follow the directions for your brand. Even easier! 

While rice is cooking, sauté onions, peppers, scallion if using, and garlic in a pan with butter or olive oil until onions become translucent. Add beans and sauté another 2 minutes. Fold bean mixture into rice until evenly combined. Let rest 10 minutes before serving. There's always an option to serve this with seasoned chicken. 

Homeade Taco Seasoning

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper