Black Beans and Rice Extravaganza

Serves 4
Time 20 min
Black Beans and Rice Extravaganza

This recipe comes to us courtesy of Rip Esselstyn and his book The Engine 2 Diet. It's a great option for a meatless dinner or lunch.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 cans (15-ounce)no-salt-added black beans, rinsed and drained
    1 cupreduced-sodium vegetable broth or water
    1 tablespoonliquid aminos
    1 teaspoonsalt-free chili powder
    2tomatoes, chopped
    1 bunchgreen onions, chopped
    1 can (8-ounce)sliced water chestnuts, drained
    1 cupcorn, fresh, frozen, or canned
    2bell peppers, chopped
    1 bunchfresh cilantro, chopped
    1avocado, sliced
    3 cupshot, cooked brown rice
    1/4 cupsalsa

Exclusively for Prime members in select ZIP codes.

Method

Combine beans, broth, liquid aminos and chili powder in a medium saucepan over medium heat to warm through. 


Place tomatoes, green onions, water chestnuts, corn, bell peppers, avocado and cilantro in separate bowls. 


To serve, place 3/4 cup rice into each bowl and top each bowl equally with beans. 


Have diners add generous handfuls of chopped vegetables, cilantro, and avocado to their liking on top of the beans. Top each serving with 1 tablespoon salsa.

Nutritional Info

Serving Size

Calories

520

Total Fat

11g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

230mg

Total Carbohydrate

93g

Dietary Fiber

23g

Total Sugars

9g

Protein

18g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.