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
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.