Name: Veggie Loaded Black Beans And Rice
Prep time: 8 min
Cook time: 20 min
Total time: 29 min
Yield: 6 servings
Ingredients: 15 ounce black beans (canned or cooked from scratch); 4 teaspoon chili powder (divided in recipe); 1.5 teaspoon cumin (divided in recipe); 1 teaspoon smoked paprika; null to_taste salt; null to_taste ground pepper; 1.5 cups vegetable broth (or water if desired); 1 cup dry quick cooking brown rice; 1 teaspoon olive oil (or 2 tbsp vegetable broth); 1 null medium onion (finely chopped); 1 null jalapeno pepper (seeded and chopped); 1 null red bell pepper (chopped); 3 null garlic cloves (minced); 3 cups spinach (chopped (measure before chopping)); 0.5 cup cilantro (chopped); 1 null lime; null to_garnish avocado slices; null to_garnish tomato slices; null to_garnish cilantro leaves

Instructions

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1

Drain and rinse the black beans (15 oz) and put them in a medium saucepan. Cover with [water]. Bring to a boil at high heat, then reduce heat to simmer. Add chili powder (3 tsp), cumin (1 tsp), smoked paprika (1 tsp), and [ground pepper] to taste. Stir well. Simmer for 20 minutes, stirring occasionally. Stir in [salt] to taste at the end.
2

In a large skillet with a lid, heat the olive oil (1 tsp) (or vegetable broth (2 tbsp)) on medium heat. When hot, add the onion (1 medium), bell pepper (1 red), and pepper (1 jalapeno) and sauté until tender, approximately 5 to 7 minutes. Stir frequently. Pour the vegetable broth (1.5 cups) over the vegetables and bring to a boil. When boiling, stir in the dry quick cooking brown rice (1 cup), cover, and reduce the heat to simmer for 20 minutes (or as directed on package).
3

When the rice is done, remove the lid, add the spinach (3 cups) and cilantro (0.5 cup), and squeeze the lime (1) over the rice and beans. Stir to combine. Put the lid back on. Let sit for 5 minutes.
4

Use a slotted spoon to add the beans to the vegetables and rice. Sprinkle on the remaining chili powder (1 tsp) and cumin (0.5 tsp). Grind more [sea salt] and [black pepper] on top if desired. Fold the beans and spices into the rice and veggies until well combined. Serve with fresh [cilantro leaves], [avocado slices], and [tomato slices].