Yield: 4 Servings | Serving Size: 1 1/2 cups

A rice and bean bowl topped with avocado.

Cost/Serving: $0.87

Ingredients: 

2 cups brown rice, cooked, warm or hot

2 cups cooked beans (or 1 15-ounce can, rinsed and drained) (black beans, kidney beans, white beans, etc.)

1 Tablespoon olive oil

1/2 green pepper, chopped

1/2 cup chopped onions

1/2 cup broccoli, chopped

1/2 cup carrots, chopped

1/2 cup frozen corn

1 can of diced tomatoes

Other vegetable, as desired

3 cloves garlic, minced

2 teaspoons cumin

1 teaspoon chili powder

1/4 teaspoon cayenne

2 teaspoons diced fresh ginger

Salt and pepper

1/4 cup soy sauce

1/2 cup ginger sauce

1/2 cup peanut sauce

1/4 cup lime juice

1/2 cup salsa

1 teaspoon hot sauce

1 large tomato, chopped

1/4 cup fresh cilantro, minced

1/2 cup shredded cheese

1/4 cup peanuts

2 green onions, chopped

1 avocado, chopped

1 cup lettuce, shredded

1/2 cup Greek yogurt

Directions: 

  1. Heat oil over medium-high heat in a skillet. Add in vegetables, sauté until tender. Stir occasionally to keep from burning.
  2. Add beans and desired spices. Heat through.
  3. In a bowl, place a scoop of rice and top with bean mixture. Add any sauce and garnishes you choose.

 

Variations: Substitute cooked barley or another grain for the cooked brown rice.

 

Nutrition Facts: Servings: 4, Serving Size: 1 1/2 cup
Amount per serving: Calories 300, Total Fat 5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 330mg, Total Carbohydrate 53g, Dietary Fiber 11g, Total Sugars 3g (incl. 0g Added Sugars), Protein 12g 

 

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