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bowl of rice and beans

Rice and Beans with Bam!

Take simple black beans and rice so far beyond boring that you might actually look forward to the day when it's all you have left in the pantry! Incredibly, my kids love this recipe, and I always double it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 cup onion chopped
  • 1/2 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1/2 cup water
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp dried coriander
  • 1/4 tsp ground red pepper
  • 15 oz black beans rinsed and drained
  • 3-4 cups long-grain rice cooked
  • 1 oz cheddar cheese or more

Equipment

  • 1 non-stick skillet

Method
 

  1. Heat oil in a non-stick skillet over medium heat.
  2. Add onion and bell pepper (or dehydrated versions) and cook for five minutes or until softened, stirring occasionally.
  3. Add garlic (or garlic powder) and cook for one minute more.
  4. Add water and all remaining ingredients except the rice and cheese. Bring to a boil.
  5. Cover, reduce heat, and simmer for ten minutes or until thoroughly heated.
  6. Serve rice on plates and top with the bean mixture and cheese (or nutritional yeast).

Notes

Double the recipe: This dish reheats well, so consider making a larger batch for leftovers.
Get creative: This recipe is a great base to build on. Leftover cooked vegetables, canned diced tomatoes, or even a can of tuna can be added to the simmering bean mixture for additional flavor and protein.