RightRice Black Beans and Rice with Roasted Red Peppers

A perfect meatless meal on its own or a delicious side to grilled steak or chicken, this healthy bowl is packed with flavor. This recipe uses RightRice, which is a shelf-stable grain made from 90 percent vegetables and has more than 2 times the protein, 5 times the fiber, and almost 40 percent less net carbs than regular rice. It’s delicious, nutritious, and easy to cook.

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black beans & rice

Black Beans and Rice with Roasted Red Peppers

A perfect Meatless Meal on its own or a delicious side to grilled steak or chicken, this recipe is a simple way to bring out the best in the Spanish rice. It would also be delicious served with guacamole or sprinkled with cotija cheese. For the meat-lovers in the house, sauté one pound of ground beef along with the onions before adding the rice.
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Entree, Lunch, Main Course, Side Dish
Cuisine: Mexican
Keyword: 30 minutes or less, salad, vegetarian
Servings: 4 people
Author: RightRice

Ingredients

  • 2 tablespoons olive oil divided
  • 1/2 yellow onion diced
  • Kosher salt
  • 1 package RightRice Spanish rice
  • 1 1/3 cups vegetable stock or water
  • 6 sweet mini peppers sliced into rings
  • 1 15- ounce can black beans drained and rinsed
  • 1 lime halved
  • 1 tablespoon chopped cilantro

Instructions

  • In a medium fry pan, heat one tablespoon of the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes. Stir in the RightRice to coat the grains with the oil. Add the stock or the water, bring to a quick simmer, and immediately turn off the heat. Cover and allow to sit for 12 minutes.
  • While the rice sits, heat 2 tsp of olive oil in a small saucepan. Add the mini peppers and another pinch of salt and cook for 2 minutes until the peppers are barely soft. Remove.
  • Using the same pan, gently warm the black beans over low heat with a tablespoon of water. Keep warm until ready to serve.
  • After 12 minutes, fluff the rice with a fork. Squeeze the juice of ½ of a lime over the rice, then stir in another teaspoon of olive oil if desired.
  • Divide the rice evenly between four bowls. Place a generous spoonful of beans on top of each, then garnish with the mini peppers and cilantro. Serve with a lime wedge.
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