I promised to post my Rice and Beans Recipe a while ago; it's a fantastic quick meal, easy to throw together and full of protein and fiber.
If you're leery about rice, just replace it with a whole grain like farro or quinoa. It's just as delicious!
Rice and Beans
2 T. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 tsp. whole cumin seeds
1 tsp. ground cumin
4 oz. can diced mild green chilies
3 T. Lizano Salsa (optional, but yummy!)
1 tsp. sea salt
1 tsp. fresh ground black pepper
1 cup chicken broth (or veggie broth if you’re animal-friendly)
14.5 oz can black beans, rinsed
14.5 oz can pinto beans, rinsed
3 cups cooked brown rice
1/4 cup cilantro, chopped
I use a rice cooker to cook my rice to perfection while I prep the other ingredients.
In a stock pot, heat the olive oil over medium heat, then add the onion, garlic, and whole cumin seeds. Cook until the onion is translucent and tender, roughly 6-7 minutes.
Then, add the ground cumin, green chiles, salt, and pepper. You can add more or less salt/pepper to suit your tastes. Remember the chicken stock and beans have salt too, so don't overdo the seasoning! Cook for 1 minute, stirring frequently.
Add the chicken broth, Lizano Salsa, black beans, and pinto beans. Stir to combine and bring to a simmer over medium heat.
Add the rice and stir to combine. Bring to a simmer, then cover and reduce heat to medium-low.
Cook for 10 minutes (or until most of the liquid is absorbed), stirring occasionally. Taste, add more salt, pepper, or Lizano Salsa as needed.
Stir in the Cilantro, and serve.
As a side, this compliments most fish, seafood, and pork recipes. It's also great as a main course, paired with a green veggie and fruit.
Enjoy!
If you're leery about rice, just replace it with a whole grain like farro or quinoa. It's just as delicious!
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| Rice and Beans |
Rice and Beans
2 T. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 tsp. whole cumin seeds
1 tsp. ground cumin
4 oz. can diced mild green chilies
3 T. Lizano Salsa (optional, but yummy!)
1 tsp. sea salt
1 tsp. fresh ground black pepper
1 cup chicken broth (or veggie broth if you’re animal-friendly)
14.5 oz can black beans, rinsed
14.5 oz can pinto beans, rinsed
3 cups cooked brown rice
1/4 cup cilantro, chopped
I use a rice cooker to cook my rice to perfection while I prep the other ingredients.
In a stock pot, heat the olive oil over medium heat, then add the onion, garlic, and whole cumin seeds. Cook until the onion is translucent and tender, roughly 6-7 minutes.
Then, add the ground cumin, green chiles, salt, and pepper. You can add more or less salt/pepper to suit your tastes. Remember the chicken stock and beans have salt too, so don't overdo the seasoning! Cook for 1 minute, stirring frequently.
Add the chicken broth, Lizano Salsa, black beans, and pinto beans. Stir to combine and bring to a simmer over medium heat.
Add the rice and stir to combine. Bring to a simmer, then cover and reduce heat to medium-low.
Cook for 10 minutes (or until most of the liquid is absorbed), stirring occasionally. Taste, add more salt, pepper, or Lizano Salsa as needed.
Stir in the Cilantro, and serve.
As a side, this compliments most fish, seafood, and pork recipes. It's also great as a main course, paired with a green veggie and fruit.
Enjoy!
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