• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

AFROVITALITYEATS

menu

  • ABOUT
  • BLOG
  • PORTFOLIO
  • CONTACT
  • RECIPE INDEX
X

AFROVITALITYEATS

WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

  • ABOUT
  • BLOG
  • PORTFOLIO
  • CONTACT
  • RECIPE INDEX

Spicy Brown Rice and Beans

March 21, 2016 By Elsie Kriz Filed Under: Entrees, RECIPE, vegan, vegetarian

beans

 

My darling mother-in-law always has something to share with me whenever we visit. During my most recent trip home, she gave me a zip-lock bag of this colorful delight. Can probably identify every bean in this assortment (except for one). We eat lots ‘n lots of grains back home, so there wasn’t much to debate  about recipe ideas. Rice and beans! Yet another favorite childhood memory. This pair is a great source for cheap complementary proteins.

 

$$ saving tip!
One 14 oz can of beans ~ 75-99 cents.
One 16 oz bag of dried uncooked black beans ~ $1-2 .
This yields about 4-5 (depending on the size of the beans).
Do the math, and save on groceries

spicy brown rice

This  dish definitely is on  my list of guilt free, protein packed vegan dishes. A mouthful of flavorsome plant proteins. Serve as side dish or make it a main course.

Spicy brown rice and beans

  • Servings: 2
  • Difficulty: easy
  • Print
Ingredients – Beans
  • 1 1/2 cups uncooked mixed beansWatermark635940964678959376
  • 4 cups of water
  • 2 teaspoons rosemary salt
Directions
  1. Using a colander, rinse beans under cold water about 2-3 times, picking out the bad ones. In a crock pot or other pressure cooker, add beans, water and salt. Cook until tender (not mushy). Approximately 3-4 hours.
  2. When ready, strain and set aside.
Ingredients- Rice and Beans
  • 2 cups cooked beans
  • 2 cups brown rice cooked according to package directions
  • 2 tablespoon olive oil
  • 2 cups diced Roma tomatoes
  • 1/2 cup finely chopped yellow onions
  • 1  1/2 tablespoons minced garlic
  • 1/2 tablespoon crushed ginger
  • 1 tablespoon packed minced parsley
  • 1 tablespoon packed minced cilantro
  • 1/2 tablespoon red pepper flakes
  •  Vegetable bouillon to taste.

 

Directions
  1. Mix rice and beans until well blended. Set aside
  2. In a large skillet heat oil, sauté onions and garlic for 2-3 minutes. Add tomatoes ,stir and  simmer for another 5 minutes.
  3. Stir in rice/beans, add ginger, parsley , cilantro , about 2 tablespoons of water. Cover and let cook for 5  minutes.
  4. Season to taste with bouillon and serve.

 

 

 

 

Related

Previous Post: « Spicy Shrimp Sandwich w/ garlic herb Spread
Next Post: Tropical Mango Chili Chicken Salad »

Primary Sidebar

Hi There!

I'm Elsie; FOOD/PRODUCT PHOTOGRAPHER and RECIPE CREATOR based in Spring Hill, Tennessee They say cooking is a cultural expression of one's self and I couldn't agree more. Stick around, grab a seat at the table and share in our love for good food that nourishes your soul
you.

CATEGORIES

FEATURED POSTS

Spring garden

BACKYARD SPRING GARDEN

carrot boost

CARROT BOOST

Ndole style kale and spinach

NDOLE STYLE KALE AND SPINACH

Chicken basil pesto pizza

CHICKEN BASIL PESTO PIZZA

CATEGORIES

POPULAR ON THE BLOG!

Pineapple Ginger and Turmeric Shot
Crispy oven baked chicken with sweet potatoes
Pineapple Watermelon homemade juice
EASILY MAKE BASIL INFUSED OIL AT HOME
BAKED WHOLE BLACK BASS

Footer

  • ABOUT
  • BLOG
  • PORTFOLIO
  • CONTACT
  • RECIPE INDEX

Follow On Social

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

SEARCH THIS SITE

NEVER MISS A POST

CATEGORIES

PRIVACY POLICY

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
afrovitalityeats —
  • PRIVACY POLICY
  • •
     

    Loading Comments...
     

    You must be logged in to post a comment.