Vegan
Southwestern Black Beans and Rice
Cilantro and Lime Jicama Sticks
Ingredients
- ½ cup uncooked brown rice
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with green chiles
- 2 Tbsp chopped fresh cilantro
- ½ Tbsp salt-free Mexican seasoning
- 1 Tbsp fresh lime juice
- ¼ tsp kosher salt
- ⅛ tsp pepper
- 1 avocado, diced
Instructions
- Cook rice according to package directions.
- Heat oil in large skillet over medium-high heat. Add garlic; cook 1 minute or until fragrant. Stir in beans, tomatoes, cilantro, Mexican seasoning, lime juice, salt and pepper. Cover and bring to a boil; reduce heat and simmer 4 minutes or until heated through.
- Divide rice between 2 serving bowls; spoon black bean mixture over rice, and top with avocado.
Side Dish Ingredients
- 1 small jicama
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- ⅛ tsp salt
Side Dish Instructions
- Peel jicama, and cut into matchstick pieces. Stir together jicama, cilantro and lime juice in a serving bowl. Season with salt.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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