Rice & Beans
- 6 cups cooked black beans, drained
- 1 10-oz. can diced tomatoes with green chilies (or plain diced tomatoes if you can't handle heat)
- 1 cup water
- 1 T chicken bouillon
- 2 tsp. minced garlic
- 2 tsp. cilantro (fresh would be awesome in this, but I didn't have any so I used dried)
- 1 tsp. dill weed
- ½ tsp. garlic powder
- ½ tsp. black pepper
- Salt to taste
- 3 cups cooked brown rice
- 2 tsp. chicken bouillon (dissolved in 1 T hot water)
- 2 tsp. parsley
- 1½ tsp. curry powder
- 1 tsp. dill weed
- ½ tsp. garlic powder
- ½ tsp. black pepper
- Salt to taste
- Mix all the bean ingredients together in a saucepan and heat. Add more water to thin down if desired. Taste and add salt if needed.
- Mix all the rice ingredients together and heat.
- Serve together!
I enjoy eating leftover rice and beans (cold) in a low carb wrap for lunch!
Recipe by Briana Thomas at https://www.briana-thomas.com/rice-beans-e/
3.5.3208