My daughter recently told me this was on her top 5 list of favourite meals. This is fantastic because beans and rice are so easy to make and one of the most affordable meals on our roster. This is a staple meal eaten in different variations around the world, but this version has more of a Mexican influence.

Serves 4

2 cups brown rice

4 cups cooked or canned beans (e.g. pinto, black, kidney)

2 Tbsp olive oil

4 cloves garlic, minced

1 Tbsp ground cumin

2 tsp soy sauce

Toppings: shredded cabbage or lettuce, sliced avocado, chopped tomato, sliced bell pepper, minced jalapeno, hot sauce, grated or crumbled cheese, Greek yogurt, corn chips 

Cook rice according to package directions. Meanwhile, drain the beans and heat a large skillet on medium low heat. Add oil then the garlic and cumin and cook for 1-2 minutes stirring continually until the garlic is just turning golden, not burning. Add the beans and stir while mashing with a wooden spoon or masher. Add water to prevent the beans from sticking and to help them reach a spoonable consistency (I like to keep some texture so I don’t fully mash all the beans, just enough to bind it all together and enough water so it’s not too thick). Add the soy sauce and adjust seasonings to taste. 

Serve a bowl of rice, topped with beans and let everyone add their own toppings. Corn chips are yummy alongside, as is a coleslaw!

Recipe by Nicole Fetterly, RD