Black Beans, Carrots & Rice

[ezcol_1third][/ezcol_1third]Here’s another way you can add some color and flavor to rice.  In addition to being flavorful, this recipe includes black beans that add a little extra protein.  The dish is gluten-free, vegan and ideal for meal prep.  Try it with our MBMK style steamed broccoli.[ezcol_2third_end][/ezcol_2third_end]

Prep time: 10 minutes Cook time: 45 minutes Yield: Serves 5

1 Cup Brown Rice
1 Cup Black Beans, cooked and drained*
1 Cup Carrots, chopped
1/2 Cup Yellow Onions, chopped
1 Tbsp Garlic, minced
1 Tsp Coconut or Olive Oil
1 Tsp Honey
1/8 Tsp Cinnamon
1/4 Tsp Cumin
1/4 Tsp Red Pepper Flakes
2 Sprigs of Thyme
Salt & Black Pepper to taste
1. Bring water to boil, then add rice.  When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-45 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, heat oil in large skillet on medium heat; sautee carrots for about 5 minutes until soft.
4. Add onions and garlic to carrots in skillet and cook for 5 minutes until onions are translucent.
5. Stir in drained black beans, thyme, cumin, cinnamon, red pepper flakes and honey; cook for about 2 minutes.
6. Add cooked rice to vegetables and mix well.
7. Add salt and black pepper to taste.

* If using canned black beans, lightly rinse and drain beans before adding them to the rice.

Nutrition per serving: 119 Cals; 22g Carb; 2g Fat; 5g Protein



About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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