Black Beans & Rice

Black Beans and Brown Rice: The Perfect Meal and A Complete Protein. Nourishing and Delicious.

When you add brown rice with black beans, it’s not only high in protein, it also has all the amino acids. This makes black beans and brown rice a complete protein.

A complete protein

Also called a whole protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for our dietary needs.

If you big-batch cook the brown rice earlier in the week, this dinner takes about 15 minutes to prepare.

Black Beans & Rice

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Tania Van Pelt

Ingredients

  • 2 cups organic short-grained brown rice cooked* (½ cup cooked rice per person)
  • Sea salt and freshly ground pepper
  • 2 15 oz cans black beans, drained and rinsed
  • 3 cloves garlic minced
  • ½ medium white onion diced
  • 1 jalapeño pepper seeded and chopped
  • ½ cup fresh cilantro tender stems and leaves chopped
  • 1 medium-sized tomato coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon ground chipotle
  • 1 tablespoon unfiltered apple cider vinegar
  • Fresh lime juice

Instructions

  1. In a big pan or skillet, over a medium flame, add 2 tablespoons of olive oil, diced onion and jalapeño. Cook until onion is softened, 3-5 minutes, add the garlic, cook for another 30 seconds. Add the spices, ground coriander, cumin and chipotle. Stir. Add the beans and a pinch of sea salt. Gently stir, careful not to mash the beans. Cook for another 3 minutes. Add the tomato and cilantro, stir to combine the ingredients, cook for another few minutes, until cilantro is wilted. Add a splash of apple cider vinegar, stir the mixture, and, if you have it, a squeeze of a lime, for brightness. Stir again and then remove from the heat. Season to taste with salt and freshly ground pepper.
  2. Serve the black beans over rice with a green salad, fresh avocado, and sprouts.

Recipe Notes

*½ of uncooked rice equals 1 cup cooked