Beans and rice are a classic combination that satisfies your carb quota while still packing in some protein. This version is also a simple way to get more vegetables into your diet, plus brown rice packs more fiber and nutrients than classic white, making it a healthier choice.
- 1 cup brown rice
- 3 heaping tablespoons tomato paste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 tablespoon butter or olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 scallion, sliced (optional)
- 2 cloves garlic, minced
- 1 can (18 ounces) beans, rinsed and drained
- In a large pot, combine 2 1/2 cups water, rice, tomato paste, salt and pepper to taste, cumin, and paprika. Stir to combine. Bring to a boil, cover, and reduce heat to a simmer. Let rice cook until tender, about 30 minutes. Drain any additional water.
- While rice is cooking, sauté onions, peppers, scallion if using, and garlic in a pan with butter or olive oil until onions become translucent. Add beans and sauté another 2 minutes. Fold bean mixture into rice until evenly combined. Let rest 10 minutes before serving.