Southwestern Beans & Rice
This quick and easy weeknight dinner is loaded with protein and fiber and makes for a filling meal that is perfect for lunches too!
1, 15 oz. can whole kernel corn, drained
1, 15 oz. can black beans, drained
1 cup dry brown rice
2 1/4 cup vegetable broth
1/2 each of a large yellow and red bell pepper, diced
1 tbsp. olive or avocado oil
1 tsp. each cumin, chili powder and paprika
1/2 tsp. salt
Dash of cayenne pepper
3 cloves of minced garlic
4 scallions, diced
Juice of 1 lime
1/4 cup cilantro and sliced avocado for toppings
Cook the rice in the vegetable broth by bringing broth and rice to a boil. Reduce heat, cover and simmer for 35-40 minutes or until liquid is evaporated and rice is cooked.
In the meantime, in a medium sized skillet warm the oil on medium heat to coat the bottom of the pan.
Add the scallions and garlic, sautéing gently until softened and aromatic (about 3 minutes).
Add the red and yellow bell pepper, cumin, chili powder, paprika, cayenne, and salt and mix well. Sauté another 4-5 minutes until bell pepper is softened.
Add the beans, corn, and lime juice. Stir together until beans and corn are heated through.
Once the rice is done cooking, spoon rice into individual serving bowls and top with the bean and corn mixture, fresh cilantro, and sliced avocado.