Spears-Made: Yellow Rice and Beans
Rice and beans are awesome: affordable, tasty, filling and they make a complete protein. Complete protein means they have all nine essential amino acids to make a complete protein. Most complete proteins come from animals like chicken or fish so if you're looking to go meatless this is a great option. Recipe makes two servings but you can double it for four.
This recipe is inspired by Hello Fresh. Jonathan and I use the meal delivery service to help with meal planning during this busy time in our lives growing Spears Strong. I love to get inspiration for recipes from restaurants and grocery stores. Try it out then make it your way. Below is yellow rice, Spears-Made.
Ingredients:
1/2 c. white rice (I like organic jasmine)
2 scallions thinly sliced (separate the whites and greens)
Cherry or Grape tomatoes (about half a pint or so) sliced in half
1/4 bunch cilantro (remove stems and chop)
Lime
3/4 c. vegetable stock (stock of choice or you can just use water)
1 tsp. turmeric
1 tsp. cumin
1 can black beans
Pepper (usually bell pepper but I’ve also used poblano or you can do a spicy pepper) minced
1-2 TBSP sour cream
Melt 1T butter or oil in a medium saucepan. Add half of your white scallions and turmeric and saute for about 1 min. Add in rice and combine with spices. Add stock and bring to a boil. Reduce to a simmer and cover for 15-18 minutes. While the rice cooks, drain and rinse the beans, saute the pepper with a little oil over medium heat, add the beans and cumin and heat through. In a small bowl combine your tomatoes, a little lime juice, rest of the white scallions and salt and pepper. When the rice is done (all water is absorbed and it’s a good texture, fluff rice (optional: add a little more butter). Divide rice into bowls and top with beans/peppers, tomatoes, green scallions, cilantro, squeeze of lime juice and a dollop of sour cream! (you can add a little water and lime juice to the sour cream to make it more of a drizzle although mine still turns out like more of a plop- still tastes good!)
Rice tip: Once you start to simmer, put the lid on and don’t mess with it- no stirring or fussing, let it do its thing until you get to the fluff step.