Rice and Beans

27 Feb

A wonderfully delicious meatless meal! Could easily be served as a main dish or side dish. Which ever you may need that night! This would also be amazing as a burrito filler!

I made up a batch of this and divided it into little containers to take to work for lunch through out the week. Love being able to just open the fridge in the morning and grab my lunch. And it gives me a chance to hit the snooze button one extra time!

Rice and Beans

2 tablespoons olive oil

1 medium onion, chopped

4 cloves of garlic, minces

4 ounce can of diced green chilies

1 teaspoon ground cumin

1/4 teaspoon curry

1 cup vegetable broth

14.5 ounce can of black beans, drained and rinsed

14.5 ounce can pinto beans, drained and rinsed

3 cups cooked brown rice

1/4 cup chopped cilantro

In a large pot, heat olive oil over medium heat. Add onion and garlic. Saute, stirring occasionally, until the onion is softened and translucent. Add the cumin, curry, and diced chilies. Cook for one minute. Add the vegetable broth, black beans, and pinto beans. Stir gently and bring to a simmer. Mix in the cooked rice. Bring to a simmer, cover, and reduce heat to medium-low. Cook, stirring occasionally, for about 10 minutes or until most of the broth has been absorbed. Salt and pepper to taste. Stir in chopped cilantro.

Source: Well-Fed Newlyweds


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