Black Bean and Rice Bowls with Crispy Slaw
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 476kcal
Ingredients
For the beans:
- 2 15 oz. cans black beans undrained
- 1 tsp. chili powder
- ½ tsp. cumin
- ⅛ tsp. allspice
- 1 clove garlic crushed
- ½ tsp. salt
For the rice:
- 2 cups brown rice
- 2½ cups chicken or vegetable broth
For the slaw:
- 1 bag slaw mix
- 4-5 green onions chopped
- 4 Tbs. olive oil
- 1 Tbs. lemon juice
- 1 tsp. Balsamic vinegar
- 1 tsp. Honey or maple syrup
- salt& pepper to taste
To serve:
- 16 oz. jar salsa
- 2 avocados sliced for serving
- 6 oz. jar hot sauce
- ¼ cup cilantro fresh
Instructions
For the beans:
- Combine all the ingredients and warm on stovetop or in microwave.
For the rice:
- In a saucepan, stir together the rice and broth.
- Bring to a boil, then reduce the heat and simmer, covered, until the water is all absorbed – about 30-35 minutes.
- Turn off the heat and let sit for 5 minutes, then fluff with a fork.
For the slaw:
- Stir together slaw mix and green onions.
- In a container with a tight-fitting lid, combine remaining ingredients.
- Shake well and pour on slaw mix, tossing to coat.
To serve:
- Serve beans over rice, topped with slaw and extras like salsa, avocado slices or guacamole, hot sauce, cilantro etc. if desired.
Nutrition
Serving: 6g | Calories: 476kcal | Carbohydrates: 66g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Sodium: 1089mg | Potassium: 961mg | Fiber: 10g | Sugar: 7g | Vitamin A: 903IU | Vitamin C: 45mg | Calcium: 100mg | Iron: 3mg