Rice and beans are a staple in Latin American cuisine. This dish of sautéed rice with black beans is a breakfast mainstay in Costa Rica. It is enriched with a sofrito prepared with onion, pepper and garlic.
Health Benefits – soy free, gluten free, low sugar, nut free
Prep: 10 Minutes | Cooking time: 15 Minutes | Servings: 4
Ingredients
4 cups cooked brown rice
2 cups cooked black or small red beans, drained
1 medium onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 Tbsp bean water or low-sodium vegetable broth
2 Tbsp Lizano sauce or vegan Worcestershire sauce
Salt and pepper to taste
Cilantro to taste, chopped
Method
- In a medium saucepan, sauté the onion and bell pepper over medium heat for 3 to 4 minutes.
- Add the rice, beans, garlic, bean water (or vegetable broth), and Lizano sauce and sauté for 5 minutes.
- Season with salt and pepper to taste.
- Add cilantro and mix well before serving
Cooking Tips
- Cook the rice the previous day for better results.
- For fluffy rice that doesn’t take as long to cook, use Uncle Ben’s whole grain parboiled brown rice.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 29 May, 2024.
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