Easy Black Beans & Rice

This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak. 

It also works great as a salad topper or the base for a plant-based meal.

Brown rice used to be synonymous with the word “healthy”… until the low-carb revolution happened!

But guess what? It can still be a healthy choice!

It’s an inexpensive whole grain packed with fiber and a long list of vitamins, minerals, and antioxidants.

Studies also show it is linked with heart health and better blood sugar control. Plus, it’s gluten-free.

It’s a perfect meal prep choice — just steam a pot of it and keep it in the fridge until it’s time to eat!

(makes 6 servings)

• 1 cup (185 g) long-grain brown rice 
  
• 2 cups (480 ml) low-sodium vegetable broth 
  
• 1 Tbsp olive oil 
  
• 1 small yellow onion, finely chopped 
  
• 2 garlic cloves, minced 
  
• 1 15-oz (425 g) can black beans, rinsed and drained 
  
• 1 tsp cumin 
  
• Sea salt and pepper to taste
  

In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes.

Add the garlic and cook, stirring frequently, for 30 seconds.
Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste. 
Serve warm or keep in the refrigerator.

Enjoy!