Black Beans And Rice Recipe
This black beans and rice recipe is a sure fire hit. We call it our New York Minute Tex Mex, because it is quick and easy to make, yet packed with flavor!
- 1 can Black Beans (no or low salt if possible)
- 3 cups Brown Rice
- 6 cups Cooked Kale (chopped)
- 3 Small Corn Tortilas
- 6oz Fresh Salsa
Try buying the prepared fresh salsa made on site by most grocery stores.
||Open black beans and rinse in colander. You will notice that it froths or has bubbles. Once frothing stops you are done. You want to wash away all that syrupy stuff from the can. Put cleaned beans in microwave proof bowl. Microwave for approximately 2 minutes or until hot. |
||Cook brown rice. If cooking from scratch, follow package directions. If re-heating, add a little water, cover and cook in the microwave until hot. |
||Put chopped kale in microwaveable bowl with a tablespoon of water for approximately 2 minutes. You want the kale hot and soft, but not wilted. |
||You can toast or heat up the tortilla if you like, or serve unheated: Your choice. |
||Prepare the plate by putting the beans on top of the rice. Put kale next to bean and rice. Top the kale and beans with the homemade salsa. |