Black Beans and Rice Extravaganza
Serves 4
Time 20 min
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:
Ingredients
- 2 (15.0-ounce) cans no-salt-added black beans, rinsed and drained
- 1 cup reduced-sodium vegetable broth or water
- 1 tablespoon liquid aminos
- 1 teaspoon salt-free chili powder
- 2 tomatoes, chopped
- 1 bunch green onions, chopped
- 1 (8.0-ounce) can sliced water chestnuts, drained
- 1 cup corn, fresh, frozen, or canned
- 2 bell peppers, chopped
- 1 bunch fresh cilantro, chopped
- 1 avocado, sliced
- 3 cups hot, cooked brown rice
- 1/4 cup salsa
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:
Per serving: 520 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 230mg sodium, 93g carbohydrates (23g dietary fiber, 9g sugar), 18g protein.
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.
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Ingredients
- 2 (15.0-ounce) cans no-salt-added black beans, rinsed and drained
- 1 cup reduced-sodium vegetable broth or water
- 1 tablespoon liquid aminos
- 1 teaspoon salt-free chili powder
- 2 tomatoes, chopped
- 1 bunch green onions, chopped
- 1 (8.0-ounce) can sliced water chestnuts, drained
- 1 cup corn, fresh, frozen, or canned
- 2 bell peppers, chopped
- 1 bunch fresh cilantro, chopped
- 1 avocado, sliced
- 3 cups hot, cooked brown rice
- 1/4 cup salsa