Black Beans and Rice

Hope you had a wonderful Cinco de Mayo! For me, it’s a great excuse to eat wonderful Mexican food. Mexican food is always a staple for me – it’s full of flavor, and easy to make healthy dishes.

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Here is what I’m packing in my lunches this week, it’s so easy to put together and so full of flavor. Feel free to add any other in – season veggies you’d like to the mixture! I used those small bell peppers you can get at the store in mine – I’ve been eating them like crazy lately – they’re so cute and delicious! Even my daughter loves them!

Black Beans and Rice

  • 1 C rice
  • 2 C cooked black beans (if using canned, rinse)
  • 4 small bell peppers (or one large)
  • ½ sweet onion
  • 8 ounces mushrooms (I didn’t use, but think it would be a great addition)
  • 16 ounces of your favorite salsa
  • 1 T fajita seasoning mix

Cook rice in 2 C water. Once done, add the black beans.

In a separate pan, heat 1 T olive oil. Add onions (mushrooms if you have them) and seasoning, and sauté until done. Add peppers and cook an additional 5 minutes.

Remove veggies from heat, and add to the rice and bean mixture.

Add salsa and stir to combine.

Optional Toppers:

Guacamole

Cheese/Nutritional Yeast

More Salsa

Sour Cream

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