Black Beans & Rice

Black beans and rice is such a healthy side dish! This is another great quick and easy recipe to keep on hand for a summer barbeque. It’s loaded with protein too. A bowl of rice and beans and a small salad for a lunch that will keep you feeling full all afternoon. Hate the idea of taking the time to pack a lunch each and every day? Make several servings of rice and beans ahead of time and store covered, in a container in the refrigerator for up to 5 days. Keep it on hand with some prepared salads for a quick grab-and-go healthy meal.

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Black Beans & Rice

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

3-5 minutes

Servings

servings

Ingredients

• 1 c canned low-sodium black beans drained
• 1/2 tsp extra virgin olive oil
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1 T Bragg Liquid Aminos
• Sea Salt to taste optional
• 1 1/2 c Brown rice, or wild rice steamed

Course Side Dish Cuisine Mexican Prep Time 5 minutes Cook Time 3-5 minutes Servings servings Ingredients 1 c canned low-sodium black beans drained 1/2 tsp extra virgin olive oil 1 tsp Chili powder 1 tsp Ground cumin 1/2 tsp Ground coriander 1 T Bragg Liquid Aminos Sea Salt to taste optional 1 1/2 c Brown rice, or wild rice steamed

Instructions

1. Combine beans, oil, chili powder, cumin, coriander and salt in a large sauce pan and mix well. Cook over medium heat for 1-2 minutes.
2. Gently fold in rice, cover and let heat for another 1-2 minutes.
3. Serve immediately, or store covered in a refrigerator for up to 5 days.

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