Black Beans and Rice Extravaganza

Black Beans and Rice Extravaganza

Serves 4
This recipe comes to us courtesy of Rip Esselstyn and his book The Engine 2 Diet.
Ingredients: 
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 cup reduced-sodium vegetable broth or water
  • 1 tablespoon liquid aminos
  • 1 teaspoon salt-free chili powder
  • 2 tomatoes, chopped
  • 1 bunch green onions, chopped
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup corn, fresh, frozen, or canned
  • 2 bell peppers, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 avocado, sliced
  • 3 cups hot, cooked brown rice
  • 1/4 cup salsa
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
Combine beans, broth, liquid aminos and chili powder in a medium saucepan over medium heat to warm through. Place tomatoes, green onions, water chestnuts, corn, bell peppers, avocado and cilantro in separate bowls. To serve, place 3/4 cup rice into each bowl and top each bowl equally with beans. Have diners add generous handfuls of chopped vegetables, cilantro, and avocado to their liking on top of the beans. Top each serving with 1 tablespoon salsa.
Nutritional Info: 
Per Serving: 520 calories (100 from fat), 11g total fat, 1.5g saturated fat, 230mg sodium, 93g carbohydrates, (23 g dietary fiber, 9g sugar), 18g 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.

Recipe Discussion