Easy Mixed Rice & Beans
THM:E, low fat, gluten/egg/dairy/nut free if using non-contaminated ingredients | I stir all the ingredients together cold and refrigerate to use for lunches throughout the week. There's no need to cook it unless you want to eat it hot. I like it hot or cold. NOTE: I do not suggest keeping this in the fridge for more than a week as beans tend to spoil.
Serves: 12-14
  • 6 c. cooked brown rice
  • 2 15.5-oz. cans mild chili beans
  • 1 15.5-oz. can black beans
  • 5 stems fresh cilantro, chopped*
  • 1 T. dried minced onion**
  • 2 tsp. apple cider vinegar
  • 1 tsp. each chili powder, garlic powder, paprika, salt
  • ½ tsp. liquid smoke
  • ¼-1/2 tsp. THM Super Sweet Blend
  1. Mix all the ingredients together in a large bowl. (Add the entire contents of the bean cans, juice and all.) I like to refrigerate the rice and beans overnight for best flavor, but if you want to use it for dinner, heating it up and simmering for 15 minutes will suffice. Heat leftovers or serve cold; it's good both ways!
  2. Feel free to top with low-fat sour cream and salsa.
*Most grocery stores carry fresh cilantro year-round, and I like to keep it on hand at all times. You can use 1-2 tsp. dried cilantro in a pinch, but it's just not the same.
**Feel free to chop some onion in place of the dried minced onion. (I'd probably use half a fresh onion, chopped.) I was going for convenient. But not so convenient that I didn't take time to snip some fresh cilantro. Pick your battles, folks.
Recipe by Briana Thomas at https://www.briana-thomas.com/easy-mixed-rice-and-beans/