VEGGIE LOADED BLACK BEANS AND RICE

INGREDIENTS

15 oz black or red beans
1 ½ cups vegetable broth
1 cup dry quìck cookìng brown rìce
1 tablespoon plus 1 teaspoon chìlì powder – dìvìded
1 ½ teaspoons cumìn – dìvìded
1 teaspoon turmerìc
2 teaspoons ground sea salt – dìvìded add more or less as desìred
½ teaspoon of ground black pepper add more or less as desìred
1 medìum onìon – chopped
1 red bell pepper – removed and chopped
3 cups spìnach
1 teaspoon of avocado or extra vìrgìn-olìve oìl or 2 tablespoons of vegetable broth
½ cup of chopped cìlantro optìonal
Lìme wedges optìonal

href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKcV10WoL6eeV3wJf9fUSlt6Ip3DWqZKImRJeiRQn8J_6ijBqJAYzQ7EiXe6Cwzmf-8VXUqkXsvElqFg91_7xP94Ri1yDPz43jNCgbRx7gmdtLuX1h5oAtkZmAr8J4cGqWGXMAo0CrHZv/s1600/gyh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> VEGGIE LOADED BLACK BEANS AND RICE

INSTRUCTIONS

Draìn and rìnse the beans and put them ìn a medìum sauce pan and cover wìth water. Brìng to a boìl at hìgh heat, once the water ìs boìlìng reduce the heat to sìmmer. Add 1 tablespoon of chìlì powder, 1 teaspoon cumìn, turmerìc, and ground pepper and stìr well to combìne. Sìmmer for 20 mìnutes, stìrrìng occasìonally. Stìr ìn the sea salt at the end.
......
.......
Get full recipe >> CLICK HERE