Beans and Rice - 4 Delicious Variations
The amino acids in rice and beans come together to form a complete protein, making a simple way to get both complex carbs and protein in a single vegetarian meal. Add some versatility to this universal staple and you have a delicious, healthy and inexpensive meal.
Indian Beans and Rice
You’ll need chickpeas as the beans in the basic recipe, as well as:
1 tbsp curry powder
1/2 tsp cinnamon
1 can diced tomatoes
1 thumb sized piece of ginger, minced
1 tsp chopped green chilies
1/4 cup chopped fresh cilantro
Stir the curry powder and cinnamon into the chickpea and onion mixture. Fry for a minute, then add the ginger and tomatoes and their juices. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste.
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The amino acids in rice and beans come together to form a complete protein, making a simple way to get both complex carbs and protein in a single vegetarian meal. Add some versatility to this universal staple and you have a delicious, healthy and inexpensive meal.
Indian Beans and Rice
You’ll need chickpeas as the beans in the basic recipe, as well as:
1 tbsp curry powder
1/2 tsp cinnamon
1 can diced tomatoes
1 thumb sized piece of ginger, minced
1 tsp chopped green chilies
1/4 cup chopped fresh cilantro
Stir the curry powder and cinnamon into the chickpea and onion mixture. Fry for a minute, then add the ginger and tomatoes and their juices. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste.
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Mediterranean Beans and Rice
You’ll need Great Northern White Beans in the basic recipe, as well as:
2 stalks chopped celery
2 oz. chopped black olives
juice of 1 lemon
1/3 cup fresh chopped parsley
2 tsp dry dill weed
Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice. Add salt and pepper to taste and a can of chopped artichoke hearts.
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You’ll need Great Northern White Beans in the basic recipe, as well as:
2 stalks chopped celery
2 oz. chopped black olives
juice of 1 lemon
1/3 cup fresh chopped parsley
2 tsp dry dill weed
Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice. Add salt and pepper to taste and a can of chopped artichoke hearts.
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Southern Beans and Rice
You’ll need Black-Eyed Peas as the beans in the basic recipe, as well as:
2 cups chopped kale
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/2 cup organic frozen corn, thawed
1 tsp Old Bay seasoning
Fry the kale with the bean and onion mixture for a few minutes until wilted. Add the cider vinegar, Worcestershire sauce, and corn, heat through. Add salt and pepper to taste. Try stirring in some chopped yellow squash from the garden.
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You’ll need Black-Eyed Peas as the beans in the basic recipe, as well as:
2 cups chopped kale
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/2 cup organic frozen corn, thawed
1 tsp Old Bay seasoning
Fry the kale with the bean and onion mixture for a few minutes until wilted. Add the cider vinegar, Worcestershire sauce, and corn, heat through. Add salt and pepper to taste. Try stirring in some chopped yellow squash from the garden.
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Mexican Beans and Rice
You’ll need Pinto Beans in the basic recipe, as well as:
2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilies, drained
juice of 1/2 a lime
1/4 cup fresh chopped cilantro
Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat. Add the can of tomatoes and lime juice. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste. Serve with a side of sliced avocado and warm corn tortillas.
Recipe Credit: www.nomeatathlete.com
Category: Main Meals
You’ll need Pinto Beans in the basic recipe, as well as:
2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilies, drained
juice of 1/2 a lime
1/4 cup fresh chopped cilantro
Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat. Add the can of tomatoes and lime juice. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste. Serve with a side of sliced avocado and warm corn tortillas.
Recipe Credit: www.nomeatathlete.com
Category: Main Meals
