👩🍳 This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.
You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak.
It also works great as a salad topper or the base for a plant-based meal.
Makes 6 servings.
Ingredients:
1 cup (185 g) long-grain brown rice
2 cups (480 ml) low-sodium vegetable broth
1 Tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 15-oz (425 g) can black beans, rinsed and drained
1 tsp cumin
Sea salt and pepper to taste
Directions:
In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.
Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste.
Serve warm or keep in the refrigerator. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by WS Studio from Getty Images