Easy Rice & Bean Medley
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 clove garlic minced
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp extra virgin olive oil
- 1/2 tsp ground ginger
- 1/2 cup whole grain brown rice
- 1 1/4 cup water
- 1/2 whole yellow onion diced
- 1/2 can black beans
- 1/3 can corn
- 1/4 whole tomato diced
- 2 tsp reduced-sodium soy sauce
- to taste salt
- to taste black pepper
- 1 dash cinnamon (optional)
- 1 pinch parmesan cheese (optional)
- Carbohydrate 27.9376111683149 g
- Cholesterol 0.088 mg
- Fat 1.53739546286433 g
- Fiber 4.19741274420973 g
- Protein 5.30989511908615 g
- Saturated Fat 0.290144038020008 g
- Serving Size 1 1 Serving (161g)
- Sodium 109.305807255492 mg
- Sugar 23.7401984241051 g
- Trans Fat 0.13152210308718 g
- Calories 144 calories
To begin, add rice and water to a small pot and bring to a boil. Reduce heat, add red pepper flakes and olive oil, and cover to simmer. Cook for 7 minutes and add onion, stir to mix, and re-cover. Cook another 3 minutes, then add the corn and garlic (again stir to mix and re-cover). Cook 5 minutes, then add black beans (stir, re-cover). Allow the mixture to cook for another 5 minutes, until the juices and water have begun to cook down. Add tomato last as it will cook fastest. Add soy sauce, salt, black pepper, cumin, cinnamon, and ginger. Stir well and cover to simmer for another few minutes, until soy sauce has cooked into the rice. Turn off heat and let sit to ensure the rice is done to your preference (I like my rice a tiny bit under-cooked). Serve and sprinkle Parmesan cheese on top.
