As much as I love to cook, I’m always on the hunt for new dinner recipes that are quick, flavorful, and delicious. Bonus points for recipes that make enough to have leftovers for lunch the next day. Enter this recipe for black beans and brown rice.
The black beans and brown rice make the dish hearty, while the veggies and spices make it flavorful and interesting. The best part is the most time consuming step is cooking the brown rice. This makes it the perfect busy weeknight dinner. Plus, the leftovers are just as good, if not better, the next day for lunch. A definite win-win in my book.
Black Beans and Rice
1 yellow or orange bell pepper
1/2 large onion
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 14.5 oz. can diced tomatoes, not drained
2 16 oz. cans black beans
2 cups brown rice, cooked
Cook brown rice as directed, to make 2 cups cooked.
Dice onion and bell pepper. In a large skillet over medium low heat, saute onion and pepper in olive oil until tender, about 7 minutes. Finely chop garlic cloves. Add chopped garlic, chili powder, cumin, and red pepper flakes to skillet and saute for 1 minute. Rinse and drain black beans. Add black beans, diced tomatoes and their liquid, and salt to the skillet and stir. Add cooked brown rice, and stir. Taste and adjust seasonings to your preference.
Put in bowls and top with desired ingredients like, cheese, cilantro, sour cream, and avocado.
Makes 4-6 servings.
