Add meat or keep it vegan — your choice! This recipe is brought to you by Becky Shade by way of the Minimalist Baker. If you haven’t caught our vibe, we are all about EASE! Time is money — and we are here to help you get bang for your buck. Wether it be through offering insanely easy meals and prepped veggies via NECM kitchen, or showcasing crazy simple recipes to duplicate at home. Spend more time with your family, enjoy more of your day…keep things easy. This recipe is a good start!
- 15oz black beans
- 1/4 tsp garlic powder
- chili powder
PEPPERS + ONIONS
- 1 cup corn
- 1/2 cup finely diced tomatoes
- 1 jalapeno
- 1/2 lime, juiced
- 1 tbsp cilantro
- pinch of sea salt and black pepper
1. Rinse the rice in a fine-mesh strainer. Add to a small saucepan with the water. Bring to a boil over high heat, then cove, reduce heat to low, and simmer until the water is absorbed, 15-20 minutes. Do not lift the lid until it is finished cooking.
2. While the rice is cooking, add the black beans to a small or medium saucepan over medium heat. Bring to a simmer; add the garlic powder and stir. Then reduce the heat to low and keep warm until serving, stirring occasionally.
3. In the meantime, prepare the peppers and onions: Heat a large skillet over medium heat. Once hot, add the oil, peppers, onion, salt and pepper. Saute for 3-4 minutes, stirring frequently, or until tender and slightly browned. Set aside.
4. While peppers and onions are sauteing, add all of the salsa ingredients to a bowl and toss to combine. Taste and adjust the seasonings as needed. Set aside.
5. Last, add all of the guacamole ingredients to a small bowl. Mash to combine using a fork or potato masher. Taste and adjust the seasonings as needed.
6. Once finished cooking, remove the rice from the heat. Add the salt, lime juice, and cilantro.
7. To serve, scoop the rice into serving bowls and top with beans, peppers and onions, salsa, guacamole, and any other desired toppings. (We love Montecito Roadhouse tortilla chips!)