Two years ago I wouldn’t eat anything with beans in it. I gradually started to incorporate them into my diet for the added nutrition. (I started off ordering 1/2 the amount of beans in burritos.) Now, I enjoy rice and beans.
I’ve been making this simple veggie rice and beans dish a lot lately. I dice up whatever veggies I have at the time. Today I’m going with tomatoes, mushrooms, zucchini, celery and onions. I drizzle a little grapeseed oil into a cast iron skillet (cook rice separately) and throw in veggies and a can of black beans (rinse first). Next, I sprinkle on chili powder, cumin, cayenne pepper, crushed red pepper flakes, and a pinch of Himalayan salt. Then I stir cooked rice into the veggie medley, add salsa…and it’s ready! Of course I always top the dish off with slices of avocado.
(P.S. – To amp up the nutritional value, try this with brown rice!)