Tuesday, August 14, 2012

Black Beans and Rice

This is Rip Esselstyn's mainstay dinner. This looks like the perfect healthy meal when there is no time to cook. The only work is in buying the ingredients and cooking the brown rice.  He says to serve it with warm corn tortillas or healthy chips. 

Serves 3-4

2 15oz. cans black beans, rinsed and drained
1-1 1/2 c. water or vegetable stock
1 Tablespoon Bragg Liquid Aminos (or soy sauce)
1 teaspoon chile powder
2-3 tomatoes, chopped
1 can water chestnuts, drained
1 cup corn, fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari to taste  (Thanks for the tamari, Aug :)

Heat the beans with water stock, and add the liquid aminos and chile powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous amounts of chopped vegetables, cilantro, and avocado on top of the beans. Add tamari or salsa to taste.

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