In the hot summer months it’s easy to fall back on take-out or premade meals; would you want to slave over a hot stove when you could be enjoying the sunshine outside?
The problem with take-out and pre-cooked, however, is that it’s expensive and often lacks in the nutrition department. Too much salt, too much fat, not enough fibre and protein; all are typical factors of these types of meals.
There are other options, quick dishes that are both easy to cook and healthy in so many ways. This recipe for Summer Rice and White Beans is one of them.
This meal uses simple ingredients that are pantry staples, and a few fresh, seasonal goodies. Make it extra-spicy by adding a chopped jalapeno, or top it with a dollop of guacamole for a touch of creaminess.
What’s your favourite hot-weather meal?
1 ½ cups long grain brown rice
Chicken broth or water
1 tablespoon salt-free Mexican seasoning (or even amounts of garlic powder, cumin, paprika, powdered onion, pepper, and oregano)
¼ teaspoon hot chili flakes
2 tablespoons avocado oil, divided
1 yellow bell pepper, diced
2 stalks celery, halved lengthwise and chopped
2 cloves garlic, smashed and minced
¼ cup salsa (Roasted Salsa or store bought)
1 can white kidney beans, rinsed and drained
¼ cup fresh chives, roughly chopped
1. Cook brown rice according to package directions using chicken broth or water. Add Mexican seasoning, hot chili flakes, and 1 tablespoon avocado oil to chicken broth before cooking. When done, spread the rice out on a baking sheet and place in the freezer for 15 minutes.
2. Meanwhile, in a large frying pan or wok, heat the other tablespoon avocado oil over medium-high heat. Add the bell pepper, celery, and garlic, and cook until tender, stirring often, about 5 minutes. Add the rice, salsa, and kidney beans, and cook, stirring occasionally, for 10 minutes. Stir in chives and serve immediately.