Meal prep alert! Vegan, gluten free meal prep alert! This classic side dish turned main dish is easy, filling, healthy and meatless!
I adapted this recipe from an old recipe from Fine Cooking and made it less of a side dish of rice and beans to a meal-prep worthy entree by the addition of soy chorizo, which I picked up at my local Trader Joes. You can certainly use 12 ounces of ground beef or turkey, shredded pork, or actual chorizo sausage. The soy chorizo was cheap, filling, vegan, and it’s oh-so delicious! I just take it out of the casing and crumble it in with the onion and garlic to saute. This makes about six one cup servings – perfect for work lunches!
brown rice + black beans with soy chorizo.
adapted from Fine Cooking.
1 cup uncooked brown rice
1 14-1/2-ounce can fire roasted diced tomatoes with chiles
2 tablespoons olive oil
6 medium cloves garlic, finely chopped
1/2 cup onion, finely chopped
15-oz. can black beans, drained and rinsed
2 teaspoons kosher or fine sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
12 ounces soy chorizo
1/4 cup cilantro, chopped
In a small pot, combine the rice with 2 1/4 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 45 minutes. Remove from the heat and let the pan stand, covered, for another 15 minutes. Fluff with fork and set aside.
While the rice cooks, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and onion until the garlic and onion become fragrant and slightly soft, about 1 minute. Add the soy chorizo (remove from casing, and crumble), and saute with the onion and garlic for 3-4 minutes. Add the black beans, tomatoes, salt, cumin, oregano, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the chorizo and bean mixture absorb a lot of the liquid, 5 to 7 minutes.
Add the chorizo and bean mixture to the cooked rice in a large bowl, toss gently to combine, and top with the chopped cilantro. Serve.
Makes 6 1 cup servings. *Please use organic ingredients wherever possible*