Friday, October 14, 2011

Rice & Beans

This is my version of a rice and beans dish which I make quite often - it has subtle flavours, is filling, and is a good vegetarian protein-rich meal, as red kidney beans, lentils and chickpeas are good sources of protein.

I used a lot of canned foods in this recipe because I hate cooking and like to get it done as quickly as possible. :)  So you can improve on this by preparing the lentils, chickpeas and beans yourself instead.
Serves 4.  Since we are only 2 people, I mix the left over rice and bean mixture and freeze it for another day when I'm too lazy to cook.

1 1/2 cups brown rice, cooked separately
himalayan crystal salt to taste
1-2 tbs olive oil
1 large onion, diced
1/2 large green pepper, diced
1 can (+- 400g) chopped peeled tomatoes or equivalent of freshly chopped tomatoes
1 can (+- 400g) lentils, drained
1 can (+- 400g) chickpeas, drained
1 can (+- 400g) red kidney beans, drained
1 can corn (+- 400g)drained
1 tsp dried oregano
1/4 tsp dried crushed chillies
1 tsp ground cumin
1 tsp veggie stock powder dissolved in 5 tbs hot water

1.   Add rice to pot, sprinkle over some himalayan crystal salt to taste, add water and cook as usual.  I use only naturaly himalayan crystal salt as it is a pure salt without the negative health impact of the usual table salt used today.
2.   In a separate pot, heat oil and fry onion and green pepper until the onions start becoming translucent.  Add oregano and mix well.
3.   Add the remaining ingredients, mix, cover and simmer until the rice is done.  Serve on rice.

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