This simple to prepare (but looks like it took hours) meal includes all of the essential ingredients — whole grains, beans, veggies, and spices. Add some avocado and you also have fruit! That’s what we call a complete (and delicious) meal that is sure to support your health and satisfy your tastebuds.
Heat a large stovetop pan on medium-high heat. Add the onion and pepper. Cook until the onion is translucent, about 3–5 minutes, stirring often.
2
Turn the heat down to medium and stir in the garlic. Cook for 30–60 seconds.
3
Stir in the spices and tomatoes. Lower the heat to low-medium and simmer for an additional 5 minutes.
4
Add the rice, corn, black beans, jalapeño (if using), and vegetable broth. Bring to a boil then lower to simmer and cook for 25–30 minutes, covered, until the rice is tender and the vegetable broth is absorbed. If there is still liquid left after the rice is tender then remove the lid and continue to simmer for 5–10 minutes until the liquid is mostly absorbed (it’ll continue to absorb as it cools).
5
Remove from the heat and stir in the green onion and cilantro, if using.
6
Serve with sliced avocado and lime wedges.
Chef's Notes
Substitutions For the onion, use red, yellow, or white.
Use yellow, green, or orange pepper in place of red bell pepper.
Instead of brown rice, use organic red or black rice.
Substitute kidney beans, pinto beans or other beans of choice for black beans.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.
Ingredients
1medium onion (diced)
1medium organic red bell pepper (diced)
5medium garlic cloves (minced)
2tspchili powder
1tbspground cumin
2tspground coriander
¼tspground cinnamon
1tspsweet paprika
1tspdried oregano
1tsponion powder
¼tspsalt (optional)
28ozorganic tomatoes (diced, BPA-free can)
1 ½cupsorganic brown rice (dry, uncooked)
1cuporganic corn (fresh or frozen)
1 ½cupsblack beans (cooked, homemade or BPA-free canned, drained)
Heat a large stovetop pan on medium-high heat. Add the onion and pepper. Cook until the onion is translucent, about 3–5 minutes, stirring often.
2
Turn the heat down to medium and stir in the garlic. Cook for 30–60 seconds.
3
Stir in the spices and tomatoes. Lower the heat to low-medium and simmer for an additional 5 minutes.
4
Add the rice, corn, black beans, jalapeño (if using), and vegetable broth. Bring to a boil then lower to simmer and cook for 25–30 minutes, covered, until the rice is tender and the vegetable broth is absorbed. If there is still liquid left after the rice is tender then remove the lid and continue to simmer for 5–10 minutes until the liquid is mostly absorbed (it’ll continue to absorb as it cools).
5
Remove from the heat and stir in the green onion and cilantro, if using.
