Beans and Rice Recipe
June 07, 2016
Photograph and article by Adrienne Webster, Co-op Member Owner
One of my favorite (and crowd favorite) dishes is so simple it’s almost embarrassing.
Every time I make it even my kids love it and ask for seconds and we rarely rave about the same meals.
Rice and beans is often overlooked and either considered a boring dish for camping or something to make when you’re on a strict budget.
I think it’s a huge bonus that this dish is extremely affordable but that’s not the main reason I keep making it. It’s flavorful, full of whole grains, vegetarian protein, veggies and it’s gluten-free.
It’s also versatile. I usually add some fresh lettuce on top to give it some crunch and freshness. You can also add cheese, peanuts, sunflower seeds, etc. It’s also a great to put in tacos or burritos.
Crowd Pleasing Rice and Beans
- Brown rice
- Tomatoes (I used canned unless it’s summer and tomatoes are plentiful)
- Black beans (I use canned)
- Chopped onion
- Chopped red or green pepper
- Fresh cilantro
- Fresh garlic
- Salt (or Braggs Liquid Aminos)
Optional: fresh lettuce, peanuts, sunflower seeds, hot sauce
Cook one cup of brown rice and set aside.
Add the can of pureed tomatoes, black beans, onions, peppers, cilantro, garlic and some salt or a tablespoon of Bragg's to a large skillet and simmer for about 5 minutes over medium heat. Once everything is warmed up and beginning to bubble, turn off the heat.
Stir in the rice and serve.