Black Bean and Rice Bowls with Crispy Slaw
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 566kcal
Ingredients
For the beans:
- 15 oz. can black beans undrained
- ½ tsp. chili powder
- ¼ tsp. cumin
- pinch allspice
- 1 clove garlic crushed
- ¼ tsp. salt
For the rice:
- 1 cup brown rice
- 1¼ cups chicken or vegetable broth
For the slaw:
- ½ bag slaw mix
- 2-3 green onions chopped
- 2 Tbs. olive oil
- 1½ tsp. lemon juice
- ½ tsp. balsamic vinegar
- ½ tsp. honey or maple syrup
- salt & pepper to taste
To serve:
- 1 jar salsa
- 1 avocado sliced for serving
- 1 jar hot sauce
- 2 Tbs. cilantro
Instructions
For the beans:
- Combine all the ingredients and warm on stove top or in microwave.
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.
Nutrition
Calories: 566kcal | Carbohydrates: 81g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 988mg | Potassium: 1046mg | Fiber: 16g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 57mg | Calcium: 96mg | Iron: 4mg