Spicy Rainbow Rice and Beans

Part two of my Barb-B-Q dinner. This bowl was polished off in about 6 minutes. Every single person requested the recipe. Lucky for them they don’t gotta look too hard for any of my meals… Honestly, so damn good. Make this.

Adapted from Angela’s recipe. 

• 1 cup uncooked brown or basmati rice
• 1 Tablespoon olive oil
• 1 sweet onion, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 2-3 Tablespoons soy sauce
• 1.5 cups frozen peas
• 2 cups fresh cooked corn (or frozen)
• salt to taste

1. Cook the rice in a medium pot according to package directions.

2. In a large skillet, heat olive oil and add sweet onions, garlic, and spices. Sauté 4-5 minutes, until golden and sizzling. Add the black beans, soy sauce, peas, and corn to the skillet. Heat on medium-low for 6-7 minutes, until hot, stirring often.

3. Stir in the cooked rice. Add an additional splash of soy sauce if necessary.

On the table (these guys are coming next!)