Prep time: 10 minutes | Cook time: 45 minutes | Yield: Serves 5
INGREDIENTS
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 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
METHOD
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.
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
