VEGGIE LOADED BLACK BEANS AND RICE

A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions.

VEGGIE LOADED BLACK BEANS AND RICE

Ingredients
  1. 15 oz black or red beans
  2. 1 ½ cups vegetable broth
  3. 1 cup dry quick cooking brown rice
  4. 1 tablespoon plus 1 teaspoon chili powder – divided
  5. 1 ½ teaspoons cumin – divided
  6. 1 teaspoon turmeric
  7. 2 teaspoons ground sea salt – divided add more or less as desired
  8. ½ teaspoon of ground black pepper add more or less as desired
  9. 1 medium onion – chopped
  10. 1 red bell pepper – removed and chopped
  11. 3 cups spinach
  12. 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
  13. ½ cup of chopped cilantro optional
  14. Lime wedges optional

Instructions
  • Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.
  • In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.