Black beans and Brown Rice
“WOW” was my teenage son’s reaction when I asked him to taste these black beans and rice so I could pack them for his school lunch. And all I could think was mission accomplished. He was going to have a really long day due to school, sports, and extracurriculars and I wanted to make sure he had healthy fuel to sustain him.
- Prep
- 5 min
- Cook
- 30 min
- Cuisine
- Mexican
1×
Ingredients
- 1 cup of black beans
- 1 cup of brown rice
- 1 tbsp 1-2 tbsp vegan butter/oil
For the temper
- 2 tsp 1⁄ 2 tsp roasted cumin
- 1–2 guajillo dried chili pepper broken up into pieces
- Pinch of hing (asafoetida)
- Pinch of crushed red pepper
- Pinch of ground black pepper
- ⅛ tsp sooth powder (dry ginger powder)
- 2 tsp 1⁄ 2 tsp amchur (dry mango powder)
- 1 tsp dried cilantro
- Salt to taste
Method
- Soak black beans (6-8 hours) and rice separately (45-60 minutes) in hot water. Pressure cook separately for about 40 minutes until cooked.
- Heat the butter in a skillet and add the temper ingredients.
- Add black beans and stir. Then, add brown rice and stir.
- Add all other ingredients and stir together lightly. Taste and adjust spices to your liking.
Notes
Can substitute brown rice with white rice or quinoa.
Love this protein-packed, healthy lunch which is loved by all family members!
