Veggie loaded black beans and rice


A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions.
A quick, easy, healthy, and delicious meal with brown rice, black beans, and bell peppers, spinach, and onions.

Ingredients
  • 15 oz black or red beans
  • 1 ½ cups vegetable broth
  • 1 cup dry quick cooking brown rice
  • 1 tablespoon plus 1 teaspoon chili powder – divided
  • 1 ½ teaspoons cumin – divided
  • 1 teaspoon turmeric
  • 2 teaspoons ground sea salt – divided add more or less as desired
  • ½ teaspoon of ground black pepper add more or less as desired
  • 1 medium onion – chopped
  • 1 red bell pepper – removed and chopped
  • 3 cups spinach
  • 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth
  • ½ cup of chopped cilantro optional
  • Lime wedges optional
  • US Customary - Metric
Instructions
  1. Drain and rinse the beans and put them in a medium sauce pan and cover with water. Bring to a boil at high heat, once the water is boiling reduce the heat to simmer. Add 1 tablespoon of chili powder, 1 teaspoon cumin, turmeric, and ground pepper and stir well to combine. Simmer for 20 minutes, stirring occasionally. Stir in the sea salt at the end.
  2. In a large skillet with a lid, heat the oil, or, 2 tablespoons of vegetable broth if you don’t cook with oil, on medium heat. When the oil/broth is hot, add the onion and bell pepper and sauté until tender. Pour the 1 and ½ cups of vegetable broth over the vegetables and bring to a boil. When the broth is boiling stir in the rice, cover, and reduce the heat to simmer for the amount of time directed on the package. Usually 20 minutes.
  3. When the rice is done, remove the lid, add the spinach, and put the lid back on. Let sit for 5 minutes.