Rainbow Beans and Rice

Are you looking for a quick week-night dinner?

I served this rice alongside a green salad with orange slices, avocado and pumpkin seeds but you could certainly serve this as a side dish to grilled chicken,

a filling for burritos or simply serve with a fried egg on top for a complete

nutrient packed meal.

Rainbow Rice

yields about 6 cups

1 cup uncooked basmati rice

1 tbsp. olive oil

1/2 cup chopped sweet onion

1/2 tsp. ground cumin

1/2 tsp. red pepper flakes

1 garlic clove, mined

1 green onion, chopped

1 can black beans, drained and rinsed

1 tbsp. tamari (organic soy sauce) or shoyu

1 cup fresh or frozen corn

2 medium carrots, peeled and finely grated

1 green or red pepper, cored and chopped

Cook the basmati rice on the stove according to directions.

Chop all the vegetables. In a large skillet, add the olive oil over medium heat. Add the chopped onion and saute until soft and golden. Add spices and garlic and green onion and saute for a few minutes more. Be careful not to burn. Add the tamari sauce and the black beans and stir well. Heat for about 5 minutes. Add the corn, carrots and stir well. Heat for another 5 minutes. Stir in the cooked rice and serve!