Black Bean and Rice Bowls with Crispy Slaw
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 to 8
Calories: 456kcal
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:
- 1 jar salsa
- 2 avocados sliced for serving
- 1 jar hot sauce
- ¼ cup cilantro
For the rice:
Place brown rice and water in the instant pot, close the lid and seal.
Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
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.
Calories: 456kcal | Carbohydrates: 61g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 807mg | Potassium: 772mg | Fiber: 9g | Sugar: 4g | Vitamin A: 564IU | Vitamin C: 51mg | Calcium: 81mg | Iron: 3mg