| 11 | 30 | 374 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 cup | Brown rice, long-grain, cooked (1 cup uncooked) |
| 2 tbsp | Extra virgin olive oil |
| 1 small | White onion (peeled and chopped) |
| 1 clove(s) | Garlic (peeled and chopped) |
| 1 tsp | Cumin |
| 1 tsp | Chili powder |
| 1/4 cup | Chipotle chiles in adobo sauce |
| 1 can (14 oz) | Fire Roasted Diced Tomatoes (drained) |
| 2 can (15oz) | Black beans, canned (rinsed and drained) |
| 1/4 tsp | Kosher salt |
| 1/4 tsp | Black pepper |
Cook rice as per package instructions.
In a large frying pan, heat the oil over medium-low heat. Add the onion, and cook 2-3 minutes, until soft and translucent.
Stir in the garlic, cumin, chili powder, and chipotle peppers in adobo sauce, and drained diced fire-roasted tomatoes. Cook for 2 minutes.
Add the cooked rice to the mixture and stir to combine. Continue to cook and stir for 2-3 minutes until the rice is warmed through.
Fold the black beans into the mixture until evenly distributed throughout the rice and season with salt and pepper.
Nutritional Highlight:
Beans are rich in the antioxidant polyphenols, and they are a good source of protein, pairing beans with grains make them complete proteins!
| Grain | 0.9 |
| Meat Alternative | 1.2 |
| Vegetables | 1.8 |
