Black Beans and Rice Extravaganza

Black Beans and Rice Extravaganza

Serves 3 to 4

This recipe comes to us courtesy of Rip Esselstyn and his book The Engine 2 Diet.

  • 2 cans no-salt-added black beans, rinsed and drained
  • 1 cup water or reduced-sodium vegetable broth
  • 1 tablespoon liquid aminos
  • 1 teaspoon salt-free chili powder
  • 2 tomatoes, chopped
  • 1 bunch green onions, chopped
  • 1 can water chestnuts, drained
  • 1 cup corn, fresh, frozen, or canned
  • 2 bell peppers, seeded and chopped
  • 1 bunch cilantro, rinsed and chopped
  • 1 avocado, peeled and sliced
  • 3 cups cooked brown rice
  • Salsa or tamari to taste
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Heat the beans with water or broth, liquid aminos and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.

Nutritional Info: 
Per Serving:550 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 270mg sodium, 97g carbohydrate (30g dietary fiber, 11g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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