Description
Kick up the classic black beans and rice a notch with this delicious recipe that is perfect for meal prep!
Ingredients
Scale
- 1 can black bean, drained and rinsed
- 1 1/2 cups cooked brown rice
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped extra fine
- 2 large bell peppers, chopped (any colour will do)
- 1 clove garlic finely chopped. I used prepared garlic.
- 1/2 cup prepared salsa
- Chopped parsley and cilantro (about a handful of each)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (I left this out for the kids)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Pull out leftover brown rice from the fridge or freezer and set aside.
- In a large skillet heat the oil to medium and then add the onion and chopped bell peppers.
- Saute until the onion becomes transparent, about 5 minutes.
- Add all the other ingredients (except the rice) to the large skillet that has the onion and bell pepper.
- Cook for 5 minutes.
- Add the rice and heat through.
Notes
- If you don’t have fresh parsley and cilantro, you can used dried.
TO FREEZE
- Let cool to room temperature. Package in rigid sided containers and freeze up to 6 months.
TO PREPARE AFTER FREEZING
- Remove from the freezer and put in the refrigerator for at least 6 hours. It will keep in the fridge 3 days. The night of serving – Put all in a large skillet and heat through. Add more vegetable broth or salsa if it becomes too dry while heating. You can also heat in the microwave for 2 to 3 minutes stirring every minute. Ready to serve.
Nutrition
- Serving Size: 6