+GF +SF
Something we love about beans and rice is that it can be such a versatile base. You can pretty much add any spice blend to beans and rice and you get to transport your taste buds to a completely different part of the world. So, take your cuisine to the south of the border with this beans and rice dish. —LM + AM
SERVES 4
1 (15-oz [425-g]) can black beans, drained and rinsed
1 tbsp (8 g) plus 1 tsp chili powder, divided
1½ tsp (3 g) ground cumin, divided
1 tsp ground turmeric
½ tsp ground black pepper
2 tsp (10 g) sea salt
1 tsp avocado oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1½ cups (354 ml) vegetable broth
1 cup (210 g) quick-cooking brown rice
3 cups (90 g) baby spinach
TOPPINGS
Lime wedges
Cilantro
Drain and rinse the black beans. Place them in a medium saucepan and add water until the beans are just submerged. Bring the pot to a boil over high heat. Once the water is boiling, reduce the heat to a simmer.
Add 1 tablespoon (8 g) of the chili powder, 1 teaspoon of the cumin, turmeric and ground pepper to the beans. Stir the spices into the beans until well incorporated. Simmer the beans for another 20 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Stir in the sea salt at the end of the cooking time.
In a large skillet with a lid, heat the oil over medium heat. Once the oil is hot, add the onion and bell pepper. Sauté the onions and peppers until they are tender, approximately 5 minutes, then pour the vegetable broth over them and bring to a boil.
When the broth begins to boil, stir in the rice and cover the pan. Reduce the heat to a simmer and cook for 20 minutes or according to instructions on the package.
When the time is up, remove the lid and add the spinach. Put the lid back on and allow the spinach to wilt for 5 minutes.
Transfer the beans to the vegetables and rice using a slotted spoon. Sprinkle on the remaining 1 teaspoon chili powder and ½ teaspoon cumin. Fold the beans and spices into the rice and veggies until the mixture is well combined.
Serve this dish with lime wedges and a sprinkle of cilantro.