I am in love with this dish for many reasons. A few being:

a) It really couldn’t be any easier to make… Ready and on the table in all of about a half hour.

b) You can make a big batch, enjoy a nice big bowl for dinner, and then still have some leftover to bring along for a prepacked lunch the next day.

c) It’s super nutritious AND amazingly yummy.

d) It’s colorful and looks really pretty!

So really, when it comes down to it, you can’t go wrong in making this. That’s a fact.

Try it for lunch or dinner… You’ll see.

 

What you’ll need:

1 cup brown rice

1 red bell pepper, chopped

1 green bell pepper, chopped

2 ears of corn, steamed and removed from the cob (or you can use canned corn)

1 can of black beans

1/2 a purple onion, sliced (long thin pieces)

2 T olive oil

Turmeric, garlic powder, & cumin to spice

What to do:

1.) Cook the brown rice. With about 1/3 of the water left (when it’s almost done, but not quite ready just yet) sprinkle in a few dashes of garlic powder, a few dashes of cumin, and a very small dash of turmeric and stir. Finish cooking.

2.) While the rice is cooking, saute the purple onion slices in olive oil and garlic powder for 1-2 minutes. Add in the bell pepper pieces and heat for another 3-4 minutes. Sprinkle with a few dashes of cumin and one small dash of turmeric.

4. Rinse and drain the black beans, then mix them in to heat with the bell pepper pieces, then add in the corn.

5. When the rice is ready mix it into the bell pepper, corn, and bean mixture. Spice to your liking by adding more cumin and turmeric, stir well, and heat for another 4-5 minutes.

6. Serve as is or with whole grain tortilla chips!