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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy! Ingredients:
1/2 tablespoon ghee oil |
1/2 onion, diced |
4 garlic cloves, minced |
1 teaspoon chipotle chili seasoning mix |
1/2 cup chopped chopped red orange, and green pepper |
1 cup uncooked brown rice |
1 cup red beans or 1 cup black beans |
4 cups water or 4 cups broth |
3 tablespoons salt |
salt and pepper |
Directions:
1. Flash boil dry beans for 5-10 min and then Soak them for 2-4 hours.
2. Cooking: Drain the soaked beans and add 4 cups of water to boil. Add 1 tbs salt in water. While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 tsp chipotle seasoning, and 1 cup of brown rice. Bring to boil and allow boiling at medium heat for 30 minutes. Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice. Continue to allow the beans to cook on medium heat for 30 minutes. Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 minute Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.
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