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Black Beans and Rice Extravaganza

Serves 4
Time 20 min
This recipe comes to us courtesy of Rip Esselstyn and his book The Engine 2 Diet. It's a great option for a meatless dinner or lunch.
Ingredients
  • 2 (15.0-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 (8.0-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
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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.

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.
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  • 2 (15.0-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 (8.0-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
Shop with Prime

Exclusively for Prime members in select ZIP codes.