Do you ever have those days where you’re supposed to go to the grocery store but something comes up and you’re left with virtually an empty refrigerator? Or maybe you’re just too tired to make an actual meal and want to make something quick and effortless, but that’ll be an all-in-one dish? Rice & Beans is the answer! Most likely you have all the ingredients in your pantry. Beans are a great source of protein and also have a lot of fiber (which the rice lacks). Beans are also high in antioxidants, especially the dark-colored ones, such as black or red beans. Rice & beans is a great combination of a quick, filling meal with a great protein-to-carbs ratio with nutrients to boot!
1.5 cups brown rice, cooked according to manufacturer’s instructions. (I use a microwavable rice cooker and cook it for 30 minutes). Note: you can cook the rice in vegetable stock to make it more flavorful.
1 tbsp Canola oil
1 large onion, finelychopped
2 tsp garlic paste
2 cans beans (I used red in this recipe)
Spray wok with cooking spray and heat canola oil on medium heat. Add onions.
When brown add garlic and keep stirring.
Add beans (drained) and stir occasionally for about 8 minutes. Lower heat and stir for a few more minutes.
When beans begin to get “cracks” in them – they’re ready. Add salt to taste.
Add rice and mix.
I like to serve this dish with cut-up veggies, such as tomatoes, cucumbers, peppers and carrots.