Years ago, a friend from Puerto Rico taught me how to make authentic rice and beans. Back then, we used Goya sofrito and sazon, which have additives and MSG.

At the time, we were not as health conscious, but I have since learned how to substitute these flavor enhancers with real food ingredients.

Rice and beans are a healthy plant-based meal that is also a complete protein. It’s packed with flavor and nutrients, is easy to make and is great as leftovers.

I made this in the instant pot before posting this recipe but have also made it many times on the stove top. If using an instant pot, sautee your vegetables and then set the time to pressure cook high for 30 minutes with a slow release. You will have a little bit of extra moisture initially but the rice continues to absorb the stock as it sits.

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Ingredients:

1 TBSP olive oil
1 medium onion, diced
4 cloves garlic, finely chopped
1 green bell pepper, diced
1 15 ounce can diced tomatoes
1 cup long grain brown rice, rinsed
2 15 ounce cans black beans, drained & rinsed
2 cups vegetable stock (or bone broth)*
1/2 cup fresh cilantro, chopped (optional)
1 TBSP cumin
1 TBSP salt
2 tsp chili powder

Directions:

1. Add olive oil to a large pot and saute onions on medium heat for approximately 2 minutes or until soft.

2. Add garlic and green pepper and saute for another 2 - 3 minutes.

3. Add all other ingredients to the pot (tomatoes, rice, beans, stock, cilantro, cumin, salt & chili powder). Stir well and bring to a boil.

4. Lower heat to a simmering low boil and cover. Do not sir again until it’s done.

5. Cook for approximately 40 minutes or until most of the stock has been absorbed.

6. Mix well and it’s ready to serve.

*If you use a bone broth, the meal is technically not plant-based.