12 | 45 | 357 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 30 min | 4 |
1 cup | Brown rice, long-grain, dry |
1 can (15oz) | Black beans, canned (rinsed and drained) |
1 tsp | Ghee (corn and red pepper sauté - can use extra virgin olive oil) |
2 cup | Frozen yellow corn kernels (corn and red pepper sauté) |
1/2 cup chopped | Red bell pepper (corn and red pepper sauté - diced small) |
4 tbsp | Water (corn and red pepper sauté) |
1/2 tsp | Cumin (corn and red pepper sauté) |
1/2 tsp | Chili powder (corn and red pepper sauté) |
1/2 whole lime(s) | Lime juice (fresh) (corn and red pepper sauté - juice from 1/2 a lime) |
2 tbsp | Cilantro (coriander) (corn and red pepper sauté - finely chopped) |
1 pinch | Salt (corn and red pepper sauté - to taste) |
1 dash | Black pepper (corn and red pepper sauté - to taste) |
See "Notes" below.
You can repurpose the leftovers in other dishes throughout the week! (i.e. stuff peppers, fried rice patties)
Grain | 1.5 |
Meat Alternative | 0.6 |
Vegetables | 2.1 |