Yum! I love black beans, but sadly my family doesn’t. If you have the time and you’re not starving, but you want a substantial meal plus leftovers, this is perfect 🙂 I got the idea for this here, but I modified the black bean recipe quite a bit to make it even more healthy. I read that draining and rinsing the beans decreases the sodium by about 40% ; and besides, the liquid inside the can kinda grosses me out. I love baking the brown rice and it’s a foolproof method of preparing it – not quick by any means, but entirely worth the wait. Once the rice is in the oven, you can make your pico de gallo and stash it in the fridge for at least 30 minutes. The beans are the quickest part of this meal and only take about 10 minutes. This is by far my favorite lunch and I ate the leftovers for four days, ( I had to make up another batch of black beans) and thankfully I’m not sick of it yet! Thanks for reading, enjoy!
Baked Brown Rice – adapted from Food Network
- 1 1/2 cups brown rice
- 2 1/2 cups HOT water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Pour rice into the dish, add water, salt and butter; and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
Once it’s finished baking, carefully remove cover and fluff the rice with a fork. Serve immediately.
Black Beans –
- 1 can of black beans, rinsed and drained really well
- 1 small onion, diced
- 1 TBSP olive oil
- 1 tsp. cumin
- 1 tsp. Mexican oregano
- kosher salt to taste
- 1 TBSP chopped cilantro, optional