Black Beans and Rice Bowls

Black Beans and Rice Bowls Picture

On a cool fall day, there's nothing quite as satisfying as a big bowl of beans and rice in a crowd-pleasing meal that can be made in about 20 minutes.  Rice and beans are the main ingredients of many cultures around the world.  It's nice to know that you can make a large meal on a small budget that provides much of the basic ingredients our bodies need.

This recipe for beans and rice gives you flexibility to add as many different toppings as you'd like so that everyone in the family is satisfied.  Some may like their beans and rice with lots of cheese and onions while others may prefer salsa and avocado.  Be creative.  It's nearly impossible to mess this one up.  Try adding grilled chicken, bacon, cilantro, sour cream, or anything else you and your kids dream up. The topping variety provides a fun selection for all ages as everyone gets to create their own signature bowl.  Enjoy! 

Black Beans and Rice Bowls

serves 4-6

made in about 20 minutes

Ingredients:

2 cups brown rice, cooked in 4 cups water

2 cans of black beans, drained and rinsed

1/4 cup chicken stock

1/4 teaspoon cumin

a pinch of red pepper flakes

topping ideas: avocado, red onion, cheddar cheese, cherry tomatoes, salsa, sour cream, cilantro

Instructions:

Bring 4 cups of water to a boil.  Add a teaspoon of salt and a teaspoon of oil to the water. Stir in the rice then turn to a simmer and cover.  Cook rice for 20 minutes.

Meanwhile dice toppings such as onion and avocado. Shred cheese and chop cilantro. Place toppings in small dishes lining the table. 

Drain and rinse two cans of black beans and place them in a pot over medium heat.  Add chicken broth, cumin, and red pepper flakes. Stir together then reduce heat to low. 

When rice is done cooking and beans are hot, place all ingredients out for the family to start creating their own bowls.

*this also makes great leftovers for lunch.  And you can freeze the rice and use at another time for a quick rice meal.

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Black Beans and Rice Bowls

Becky Rosenthal has a confession to make. Without shame she romanticizes her grandmother's era. Perhaps she's a victim of Golden Age thinking, but she believes her grandma could teach us a few things about hosting a party, warming up a room, welcoming strangers, cooking for them and striking up a conversation. We could all benefit from sitting down around a great meal and simply enjoying our families and friends more often. Enter Vintage Mixer. She originally started Vintage Mixer to share ... More

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3 comments

  1. ErinF says:

    Love this! Back when I first discovered that I was gluten intolerant, I pretty much ate only rice and beans, and only figured out years later that this cheap, simple and healthy combination could be made so much better with fresh diced veggies (especially tomato and avocoado, mmmm). I love the a la carte idea for the kids.

  2. and vegetables yummy i can’t leave without them

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