I embarked on a cleanse yesterday, The Ultimate Reset. It lasts 3 weeks and has meals fully planned out, complete with recipes and everything.
Tonight’s dinner was supposed to be black beans with rice, along with some guacamole and salsa. Well, I didn’t feel like making guacamole and I didn’t have any salsa….
That’s how I happened upon my recipe for The World’s Best Black Beans & Rice. I thought it was going to be good, and I’m a little pissed that I didn’t snap a photo. Next time.
INGREDIENTS
- 1 small avocado
- 1 medium tomato
- 1 Tbsp diced shallot
- 2 Tbsp pine nuts
- 3/4 cup cooked small grain brown rice (I prefer the small grain rice because of the size and texture)
- 1/2 cup canned low sodium black beans (I like low sodium, so I can add my own salt)
- Salt, to taste
INSTRUCTIONS
- Start the rice cooking according to the instructions on the package. Brown rice usually takes around 45 minutes, so be sure to give yourself enough lead time.
- After you have the rice going, dice the tomato, but not too small. Do the same with the avocado. You want them to be pretty chunky so they stand out from the beans and rice.
- Combine the tomato and avocado in a bowl.
- Add the diced shallot to the tomato and avocado, add a pinch or two of salt, and stir to combine. Set aside.
- Cook the beans on the stovetop or microwave so they are done at about the same time the rice is. Drain them when they are done cooking — you don’t need the packing liquid.
- Combine the rice and beans on your dinner plate. Put the avocado-tomato-shallot mixture over the top of the rice and beans. You may want to spoon it in, so you don’t get all the juice, although the juice is tasty.
- Add the pine nuts over the top of it all.
- At this point, you can mix everything together on your plate or eat it as is. Up to you. Either way, it’s delicious!
Makes 1 serving.