black beans and spanish brown rice

black beans spanish brown rice

Whenever I’m trying to eat healthy, I have a few staples that help me stay on track. Eggs and apples are obvious ones, but I recently came up with this recipe for black beans and Spanish brown rice.

Now, if you’re looking for the most authentic tasting Spanish rice, this isn’t it. But, I can say that everyone who has tried it has loved it! It can also be a versatile base for other vegetarian things like tacos and burgers (see the Simplicity section below).

Also, I used dried black beans for my recipe, but you can just as easily use a can of black beans, and since that’s what most people use, I’ll write the recipe using a can.

That said, I’m a big fan of buying bags of dried beans and legumes, soaking them while I’m at work, then cooking them when I get home. Also, it’s extremely cost effective since a bag of black beans is about $1 and will make 3-4 cans worth. Also, then I just always have food on-hand since I try not to stock my cupboard too much ahead of time.

 

 

 

black beans spanish brown rice 2

What You Need:

One can black beans

3 roma tomatoes (chopped)/can of diced tomatoes

Small handful copped cilantro (optional)

1 can tomato sauce (not paste, not pasta sauce, just tomato sauce)

1/2 diced yellow onion (optional)

1/2 cup brown rice

1/2 TBSP chili powder

1 TBSP garlic salt (or 1/2 salt and 1/2 garlic powder)

1/2 TBSP oregano

1 tsp black pepper

1 cup vegetable broth (optional – I didn’t use it in the photo above, and it still tasted fine)

 

What You Do:

Cook your brown rice according to the instructions (I just cooked my beans for 2 hours, then when they were near tender, I added the brown rice and cooked for another 30 minutes, which is why mine have a darker color than usual)

While it’s cooking (before the rice is done), add the tomatoes, onions, tomato paste, chili powder, garlic salt, oregano, black pepper, and vegetable broth. Continue cooking until the rice is tender

Add the beans and cilantro and cook together for a few minutes, until the beans are warm (If you used dried beans, then just add cilantro and serve!)

 

Messiness – This is not messy at all! The measurements don’t need to be exact, so feel free to measure them over the pot to cut down on even more mess.

Simplicity – What isn’t there to love about a recipe that you can leave on the stove while you do something else and it takes care of itself? That’s exactly how easy this is. And it’s easy to make other things with it. For example, use this as the base for some veggie tacos, or shape the mixture, roll it in bread crumbs, and quickly bake for super easy veggie burger patties.

Budget – This is my favorite part of this recipe! Like I mentioned, I use a bag of dried beans, and have a bag of brown rice, so the only things I needed to buy were tomato paste and tomatoes, both of which totaled under $2 (I found 6 fresh roma tomatoes for $1 at Fresh and Easy). Not only is it cheap to make, but it makes a lot! This recipe is enough to feed 2-4 people, or to have that many premade meals for your week.

Delicious Factor – It’s great! Of course, true Spanish rice is made with white rice, so this definitely tastes healthier, but it doesn’t take away from the final product at all.

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3 comments
  1. Ema Jones said:

    Can I use caramelized onions instead of raw onions? Plz suggest…

    • Natalie said:

      Sure! You can use whatever kind of onions you want. Especially since it’s not a true Spanish rice recipe, you can really taper it to your liking. Sometimes I even use scallions instead too!

      Let me know how it turns out 🙂

      • Ema Jones said:

        Hey, the possibilities and varieties are endless and taste enhances when you exchange ideas. I’ll let ya know for sure how the recipe turned out. Happy Cooking ❤ ❤

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