rice and beans—an easy staple.

A great mexican side dish—rice and beans has become a staple meal for me as its easy and gluten free. Normally, I add peppers and occasionally make into a salad or eat with tortilla chips. This month, I want to focus on re-making old dishes by adding food that I happen to have left over so as not to waste.

This time I happened to have extra kale available so I added it to the rice + beans dish that I had made. Its a quick meal to make and you can spruce it up in a number of ways.

Ingredients for rice + beans:

  • 1 cup of brown rice
  • 2 cups chicken or veggie stock
  • 1 can of black beans
  • 1 pepper (green is pictured)
  • 1/2 onion

rice + beans

To Prepare (rice + beans):

Boil 2 cups water or stock and add rice—let simmer until cooked. In a separate pan, sauté the onion with the pepper. Once softened, add to rice mixture. Rinse black beans and add into mixture then let rice + beans heat up.

If you want to add another veggie– you can sauté with the onion and peppers. I added my kale after—so I sauteed it separately and then added into mixture.


Once everything is mixed together, put onto plate and add salsa or some avocado.


rice + beans + kale