Simple, healthy and delicious, talk about a good recipe!
You should try this one because the flavors are amazing, and I love that it’s a bit spicy but of course that’s optional! This recipe is also so healthy and good for you! Yay beans and rice! Of course to make this healthier, cook your own beans, use brown rice as I did, and fresh tomatoes instead of canned tomatoes!
I came up with this recipe on the fly one week night, and I really loved it, so I made it again! Here it is, in all it’s glory! Feel free to sub the rice, beans etc! You could also add veggies to make this more nutrient packed! I love serving this with the massaged kale, it’s so fresh and it makes it even healthier!
Bon appétit, I hope you enjoy this simple delicious recipe!
- 1 cup uncooked brown rice
- 1/2 tbsp oil (optional)
- 1 small onion. small diced
- 3-4 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper (optional)
- 1/8 tsp cayenne pepper (optional)
- 6 oz 1 can Tomato Paste 170g
- 2 cans Diced Fire Roasted Tomatoes 411g/14.5oz each
- 1 cup veg broth
- 1 1/2 cups cooked black eyed peas (1 can)
For serving, optional
- Chopped Kale
- Lemon Juice
Start by cooking the rice according to the package instructions. Brown rice takes longer to cook, so do that step first, and to make this dinner quicker, cook the rice ahead of time.
Heat a skillet on med, add oil, then the diced onion, and cook until translucent.
Add in the minced garlic, monitor the heat closely and stir for 1 minute. Add in the seasonings. Stir and cook for 30-60 seconds. Be careful not to burn the aromatics.
Add in the tomato paste, stir, and let it cook until it looks a shade darker. Then add the roasted tomatoes with the juices, the vegetable broth and the rinsed beans.
Let it simmer 10 minutes or so.
To serve (Optional)
Remove the stems from kale leaves, wash and chop them. Massage freshly squeezed lemon juice into the kale leaves. This will soften them. Serve with the rice.
*Keeps about 5 days in the fridge. Freezer friendly recipe, minus the kale.