the ingredients:
3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
Salt
Black pepper
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired
the method:
- Cook the brown rice according to the instructions on the packet. I use the microwaveable organic brown rice packets from Trader Joe’s – HUGE time saver.
- Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
- When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
- When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. 🙂
This looks yummy. I enjoy eating vegetarian and I think I’m really going to like your recipes! 🙂
Delish!!!