I’ve been on a rice and beans kick for about a month now. When I eat this fiber packed combination at lunch, it really helps control my afternoon hunger. I’ve also been trying to cut down on my meat intake and beans make a great high protein substitute. I love to mix the rice and beans with my salad at work for lunch; which is usually arugula and broccoli slaw or spring mix lettuce with onions, tomatoes and cucumbers. Here’s the recipe for the rice and beans mixture I threw together last Sunday. This amount usually lasts me 3 or 4 days for lunch. It’s really cheap, takes only minutes to prepare and is super healthy and filling.
Spicy Rice & Beans
1 ½ cups Brown rice, cooked
1 – 15 oz can Black beans, drained (can use pinto beans instead)
2 Scallions, chopped
2 Medium tomatoes, chopped
1-2 Garlic cloves, minced (can use garlic powder instead)
1 tsp Turmeric
1 tsp Dried parsley
1 tsp Crushed red pepper flakes
Salt and pepper to taste
Drain beans and pour into a large bowl. Add cooked brown rice, garlic, turmeric, parsley, crushed red pepper, salt and pepper. Mix well. Taste and adjust seasonings. Sprinkle tomatoes and scallions on top before serving.
Store chopped scallions and tomatoes in small containers to use throughout the week. I like to use organic short grain brown rice for this recipe which takes about an hour to cook. To decrease preparation time you can use instant brown rice instead.
This would be a great side dish to make for a Labor Day BBQ!
Enjoy!
- Lauren
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Labels: Healthy Cooking, Healthy Recipes, healthy tips, Holiday Eating, Lauren
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Wonderful combination of flavors! I don't eat any land based meat and only eat shrimp and fish on rare occasion, so beans are my go to protein source! Love them! With rice they do make for a filling meal!!