Beans and Rice
Beans and rice are a staple in many cultures around the world and it certainly does not need to be boring! This grain and legume combo provides needed nutrients, so let's add more. This dish is low cost and filling and a great one pan meal. Extra vegetables and seasonings make it pretty tasty! Here is my recipe below, but you can modify it and make it even more spicy. Prep time was about 30 minutes. Serves 6
Ingredients
- 1 cup rice (white or brown)
- 1 can black beans (UNDRAINED)
- 3/4 cup frozen corn
- 1 shallot or small onion, diced
- 1 red pepper, diced
- 1 cup vegetable broth
- 1/2 jar salsa
- splash of balsamic vinegar
- 1/2 teaspoon cumin
- 1/2-3/4 teaspoon dried cilantro
- salt and pepper to taste.
- 1/2 lime
Instructions
Add the diced onions to a large, hot skillet. Sauté and stir so that they do not stick. Meanwhile, start cooking your rice.* Once onions are a bit browned, add the diced red pepper. Stir and sauté for a few minutes. Add a splash of balsamic vinegar. Stir in the corn and about half of the vegetable broth. Stir and simmer for a few minutes. Add the undrained black beans and salsa. Stir. The mixture should be a bit creamy. Add the seasonings and squeeze in the lime juice. Add more vegetable broth if needed so that the mixture is creamy. Add in your cooked rice and stir. Add more broth if needed as the rice might absorb the moisture. Let simmer a few minutes to meld the flavors. Top with a few slices of avocado if desired.
*Rice cooking tip: I cook my rice like pasta, adding more water than needed. Once done, drain the excess water.
0 Comments