We were at a friend’s place on the weekend and she said how much she was craving beans and rice. Beans and rice is a staple in many countries. Because of the variety of ingredients this is a dish that has complete proteins, which is a definite bonus.
There has been so much noise around the nutritional value of meat substitutes in the media these days that it’s always good to remind yourself that real, whole foods are always the better option.
What we really like about this spicy black beans and rice dish is that it can be served hot for dinner or cold as a salad. In only 1/2 an hour you can be ready to feed a hungry family or hit the road to a BBQ or potluck. We tend to eat pretty spicy food and this recipe does have a bit of zip, so be aware and spice accordingly.
Spicy Black Beans and Rice
Course: Dinner, SaladsCuisine: vegan, vegetarianDifficulty: easy4
servings10
minutes20
minutes30
minutesIngredients
1 cup of brown rice, dry
1 small sweet or red onion, diced
2 cloves of garlic, minced
1 red or orange bell pepper, diced
1 cup of kernel corn
2 cups of black beans (1 can)
1 small hot pepper, minced (jalapeno or red Thai works well) If you’re not into super spicy foods, remove the seeds from the pepper before adding it to the pan.
2 tsp of ground cumin
1 tsp of ground coriander
Juice of 1 1/2 limes
1/4 teaspoon salt plus more to taste
Handful of chopped cilantro
Directions
- Cook the rice as per the instructions on the package.
- Heat a frying pan over medium heat (use some oil if necessary) and add the onion and cook until translucent.
- Add the garlic, bell pepper and hot pepper and cook until soft.
- Add the cumin, coriander, salt and lime juice and continue to cook.
- Add in the beans, corn and cooked rice, stir well and heat through.
- Taste to test for spiciness. If you like more heat you can add a pinch of cayenne pepper.
- Lastly stir in the fresh cilantro and serve.