Spicy rice and beans create a delicious dish that’s perfect for a satisfying lunch or low-key dinner.
Spicy Rice & Beans
1/4 cup olive oil
1 medium yellow onion, diced
1 large green bell pepper, diced
4-5 mini sweet peppers, sliced
4 garlic cloves, chopped
2 tablespoons paprika
1 teaspoon cayenne
2 cups white jasmine rice
1 (398 mL) can black beans, drained/rinsed
1 tablespoon pure maple syrup
4 cups chicken/vegetable broth
1 lime, juiced
Sea salt and cracked pepper, to taste
Chili flakes, to taste
Chopped cilantro, to garnish
Heat olive oil in a large saute pan over medium-high heat. Add onion and peppers, season with salt and pepper. Cook for 4-5 minutes, until onion begins to brown.
Add garlic, paprika and cayenne; cook for 1 minute, until fragrant.
Stir in rice; cook for 2 minutes. Add coconut aminos, maple syrup and beans; cook for 1 minute.
Add broth; bring to a boil, cover and reduce heat to medium-low and cook for 13-15 minutes, or until rice has absorbed liquid. Add lime juice; season to taste with salt and pepper.
Serve garnished with cilantro and chili flakes.
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