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Black Beans + Rice
I ALWAYS have black beans and brown rice in my pantry, so this side dish is a go-to for me. Lots of flavor and it’s extremely versatile. You can leave any ingredient out or add in whatever you have on hand. It turns out tasty every single time!
➡️ Check out my Pantry Tips here.
Beans and rice are usually quite affordable especially when purchased in bulk, so this recipe can really help to stretch the food budget.
➡️ Want to cook your own (dried) beans at home to save even more money? Simply follow the soaking and cooking directions on the package or use my directions here to cook in the instant pot.
When I make this dish, it’s considered the carbohydrate portion of my meal since it’s full of energy-giving complex carbohydrates. If you’re currently doing a round of our 30 Day Challenge Program, measure out your portion after cooking and consider this your complex carbohydrate for week 2+. You can learn more about our popular 30-Day Clean Eating Challenge Program.
➡️ If you’d like a little more heat, consider adding a diced jalapeño and/or a splash of your favorite hot sauce.
Chopped green or red onions are another idea for tasty additions. So have fun with this recipe, make it your own, and use it to make your meal prep FLAVOR-PACKED and interesting this upcoming week!
➡️ For Meal Prep, this stays good in the fridge in a sealed container for up to 4-5 days.
🍋 ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dressing a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do!
➡️ Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 1 cup uncooked brown rice
- 2 cups water or bone broth
- 1 can or 2 cups cooked black beans, drained and rinsed
- 1 large green bell pepper, diced small
- 1 cup frozen organic corn, thawed
- 1 cup diced tomatoes with juices
- 3 Tbsps extra virgin olive oil
- 3 Tbsps freshly squeezed lime juice
- 2 Tbsps raw honey
- 1/3 cup chopped fresh parsley or cilantro leaves
- 1 clove of fresh garlic
- sea salt and pepper to taste, about 1/4 tsp each
I like to soak my brown rice for 10 minutes and then rinse it using a fine-mesh strainer under cold water until the water runs clear before cooking. I find that this produces a better-finished product but this step is completely optional.
Add 2 cups of water/broth into a medium saucepan and bring to a simmer. Cover and reduce heat to low. Cook the rice according to package directions, until the rice is tender and the water is absorbed. Or use a rice cooker according to package directions.
In a large bowl, combine your cooked rice, black beans, corn, and chopped tomatoes with their juice. Stir well.
Add your diced green bell pepper and stir again.
In a small bowl or measuring cup, combine olive oil, lime juice, minced garlic, sea salt, and pepper. Whisk thoroughly to combine.
Pour your dressing over your rice and beans mixture and add chopped parsley, then stir everything together.
Taste test and adjust seasonings if desired.
Serve right away. Or cover, refrigerate and serve a few hours later which gives flavor time to develop.