VEGGIE LOADED BLACK BEANS AND RICE

INGREDIENTS

  • 15 oz black or red beans
  • 1 ½ cups vegetable broth
  • 1 cup dry quìck cookìng brown rìce
  • 1 tablespoon plus 1 teaspoon chìlì powder – dìvìded
  • 1 ½ teaspoons cumìn – dìvìded
  • 1 teaspoon turmerìc
  • 2 teaspoons ground sea salt – dìvìded add more or less as desìred
  • ½ teaspoon of ground black pepper add more or less as desìred
  • 1 medìum onìon – chopped
  • 1 red bell pepper – removed and chopped
  • 3 cups spìnach
  • 1 teaspoon of avocado or extra vìrgìn-olìve oìl or 2 tablespoons of vegetable broth
  • ½ cup of chopped cìlantro optìonal
  • Lìme wedges optìonal
    VEGGIE LOADED BLACK BEANS AND RICE

INSTRUCTIONS

  1. Draìn and rìnse the beans and put them ìn a medìum sauce pan and cover wìth water. Brìng to a boìl at hìgh heat, once the water ìs boìlìng reduce the heat to sìmmer. Add 1 tablespoon of chìlì powder, 1 teaspoon cumìn, turmerìc, and ground pepper and stìr well to combìne. Sìmmer for 20 mìnutes, stìrrìng occasìonally. Stìr ìn the sea salt at the end.
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