Celebration Rice and Beans
With the addition of bright colored veggies and flavorful seasonings, this recipe for Celebration Rice and Beans is truly a party on a plate!
Materials
- 1/2 Tbsp. olive oil or canola oil preferably organic canola oil to avoid GMO's
- 1/2 medium white or yellow onion chopped
- 1/2 red bell pepper seeded and diced
- 1/3 c. frozen or fresh yellow corn
- 1/3 c. frozen or fresh green peas
- 2 tsp. dried oregano
- 2 tsp. cumin
- 1 1/2 tsp. garlic powder
- 1 tsp. salt + more to taste
- ¼ tsp. ground black pepper
- 4 c. brown rice (688 g) cooked and slightly, if not entirely, cooled (warm up the frozen type when in a pinch!)
- 1 15 oz. can pinto beans, drained and rinsed (black or garbanzo beans work, as well)
Instructions
- In a large pot or skillet, heat the oil over medium-high heat. After about one minute, add the onion and cook until slightly translucent, stirring frequently.
- Add the bell pepper, corn and peas and stir to warm through, about one minute. Turn off heat.
- Next, add the oregano, cumin, garlic powder, salt, and pepper and toss to coat the vegetables.
- Turn the heat back to medium and add the rice and beans to the mix. Stir gently but frequently until rice and beans are hot, about 5 minutes.
Notes
- Feel free to cook rice from scratch, but if you're in a pinch, use the frozen type. Same goes for canned beans vs. those made from scratch.
- I like to use pinto beans in this recipe, but black or garbanzo beans would work as well.
- Before I chop any vegetables, I prep the beans: Once they are drained and rinsed, I like to return them to a cereal-sized bowl and cover them with water to soak. I let them be until they're needed, then I drain and rinse them again. This seems to really help with the digestibility of the beans, (for those who usually have a little trouble with them!)