Black Beans & Rice

This 30- minute recipe is filled with protein and flavor. Delicious and so easy to make! We make it with brown rice because it has more protein and is lower on the glycemic index than white rice - but any rice will do. Great to make in advance for a lunchbox.

Prep Time:

30 min.

INGREDIENTS

2 cups brown rice
2 tsp oil
2 small red onions, diced
5 gloves garlic, minced
1 red pepper, chopped
2 tsp cumin
1 1/4 tsp salt
4 tbsp lime juice (2 limes)
2 cans of black beans, drained and rinsed

Great for:

Lunch

Dinner

recipe notes

- Serve with a tortilla and lime (optional). - You can freeze this meal for up to 2 months. - This can be made in an Instant Pot: use dried beans, and set the manual mode to cook on high for 25 minutes. - You can use kidney beans or pinto beans in the place of black beans; you can also add in vegetables such as zucchini, corn or tomatoes.

STEPS

Cook rice according to package instructions. While rice is cooking, prepare the beans.
Heat oil in a large skillet over medium heat. Add onions and garlic and saute for 5-7 minutes, until translucent and fragrant.
Add bell peppers and stir.
Stir in cumin, cayenne, salt and lime juice.
Add black beans, stirring until well combined, then bring to simmer. Simmer for 5 minutes while rice continues to cook. Remove from heat.
Stir in cooked rice and serve. Optional: top with fresh cilantro and lime juice.

(Because it takes a Villi!)