Classic Rice and Beans

GF V DF VG NF SF Feb 17, 2024

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Ah rice and beans, the versatile side to nearly every meal. If you've noticed that most of my recipes are just protein+vegetable, this is why. I prefer to keep my carb separate, and that way I can decide if I want to have it or not for dinner. Most of the time when I have a carb on the side, I make some variation of rice and beans, as it's easy, cheap, and pretty healthy as far as grains go. Brown rice is so much better for you than white rice, as brown rice contains the whole grain, being much less processed and a good source of fiber and micronutrients. My other go to carb side is Baked Sweet Potatoes, so check that out too

1. Add the rice to a medium pot with the water and bouillon powder (or alternatively you can use low sodium broth, or water+1/2 tsp salt). Drain and rinse your beans with a strainer, and add to the pot as well

2. Cover and bring your pot to a boil over high heat. When boiling, reduce heat to low, cover and cook about 45 minutes (this will depend on your brand of rice)

3. When the rice is done, add in the rest of the seasonings (paprika, chili powder, cumin, garlic powder, onion powder, and black pepper), mix, and adjust to taste. I prefer to add in the beans in the beginning, but can you wait until now to add them as well

https://www.poormanprotein.com/recipes/rice-and-beans

Description

Ah rice and beans, the versatile side to nearly every meal. If you've noticed that most of my recipes are just protein+vegetable, this is why. I prefer to keep my carb separate, and that way I can decide if I want to have it or not for dinner. Most of the time when I have a carb on the side, I make some variation of rice and beans, as it's easy, cheap, and pretty healthy as far as grains go. Brown rice is so much better for you than white rice, as brown rice contains the whole grain, being much less processed and a good source of fiber and micronutrients. My other go to carb side is Baked Sweet Potatoes, so check that out too

Time

Prep Time:

5 minutes

Cook Time:

45 minutes

Total Time:

50 minutes

Cost

Total Cost:

Cost per Serving:

$0.43

Ingredients

Serving(s)

1 cup Brown rice
2 x 15.5 oz can Beans, drained and rinsed
2 cup Water
1 tsp Chicken bouillon powder
2 tsp Paprika
2 tsp Chili powder
1 tsp Cumin, ground
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Black pepper, ground

Instructions

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1. Add the rice to a medium pot with the water and bouillon powder (or alternatively you can use low sodium broth, or water+1/2 tsp salt). Drain and rinse your beans with a strainer, and add to the pot as well
2. Cover and bring your pot to a boil over high heat. When boiling, reduce heat to low, cover and cook about 45 minutes (this will depend on your brand of rice)
3. When the rice is done, add in the rest of the seasonings (paprika, chili powder, cumin, garlic powder, onion powder, and black pepper), mix, and adjust to taste. I prefer to add in the beans in the beginning, but can you wait until now to add them as well

Notes

1. Optionally, you can rinse the rice prior to cooking. This makes the rice drier and fluffier, instead of wet and clumpy (which I honestly prefer ngl, so I don't bother with this). Using a fine mesh strainer, rinse the rice under cold water until the water runs clear

Nutrition Facts

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Calories: 227

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Total Fat: 2.1g (3 %)

Saturated Fat: 0.4g (2 %)

Polyunsaturated Fat: 0.7g

Monounsaturated Fat: 0.5g

Cholesterol: 0mg (0 %)

Sodium: 397mg (17 %)

Total Carbohydrate: 44.5g (16 %)

Fiber: 7.1g (25 %)

Net Carbs: 37.4g

Total Sugar: 0.9g

Protein: 9.2g (18 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 76mg (6 %)

Iron: 2.02mg (11 %)

Magnesium: 71mg (17 %)

Potassium: 378mg (8 %)

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