“WOW” was my teenage son’s reaction when I asked him to taste these black beans and rice so I could pack it for his school lunch. And all I could think was mission accomplished. Background is he was going to have a really long day due to school, sports, and extracurriculars and I wanted to make sure he had healthy fuel to sustain him.
While most of my recipes are 30 min ones, this one takes a bit more time and planning to make it Paryushan friendly if you’re making it in the morning. My good friend the Instant Pot was critical to the process as well. But, like I said, mission accomplished and it was all worthwhile for his reaction and the knowledge that he will eat well today. My only mistake was not making more for my husband’s lunch!
INGREDIENTS
1 cup black beans
1 cup brown rice (can substitute white rice or quinoa)
1-2 tbs vegan butter/oil
For the temper:
½ tsp cumin
½ tsp roasted cumin
1-2 guajillo dried chili pepper broken up into pieces
Pinch of hing
Pinch of crushed red pepper
Pinch of ground black pepper
1/8 tsp dried ginger (suth)
½ tsp @traderjoes chili lime seasoning (or lime juice)
1 tsp dried cilantro
Salt to taste
METHOD
1 Heat the butter in a skillet and add temper ingredients
2 Add black beans and stir. Then, add brown rice and stir
3 Add all other ingredients and stir together lightly. Taste and adjust spices to your liking
4 Pack up the lunchboxes or enjoy hot with tortilla chips for scooping up the yumminess!
Note: During non-Paryushan times, you can add sliced peppers, corn, grated ginger, etc. for a different taste.
Tags: Mexican, Paryushan
