Ingredients

  • 1 cup cooked brown rice (or any whole grain like quinoa, millet, etc.)
  • 1 tsp extra virgin olive oil
  • 1 yellow, red, or orange bell pepper diced
  • 1 cup red onion diced
  • 2 roma tomatoes diced
  • 15 oz black beans, rinsed and drained 1 can
  • 15 oz red kidney beans, rinsed and drained 1 can
  • 1 cup frozen corn
  • 8 oz tomato sauce 1 can
  • 1 cup prepared salsa
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper more or less to taste
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon taco seasoning more to taste
  • 6 oz baby spinach (optional)

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Cook rice according to package directions, keep warm, set aside
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Step 2

  • Heat a large saucepan over medium heat.
  • EQUIPMENT:

Step 3

  • Saute the bell pepper and red onion in the olive oil, until the onion is cooked (about 5 min); add tomatoes at the end and cook for 1 min.
  • INGREDIENTS:
  • Length: 6 minutes

Step 4

  • Add black beans, red kidney beans, tomato sauce, salsa, corn; stir to combine thoroughly. (If using baby spinach, add it here).
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Step 5

  • Add remaining ingredients (all spices); stir to combine; simmer for 10 minutes (or as long as you like – the longer it simmers, the longer the flavors have to blend together).
  • INGREDIENTS:
  • Length: 10 minutes

Step 6

  • Serve with brown rice and maybe some chips on the side.
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