Rice and beans is one of the most versatile dinners in a vegetarian’s repetoire. Together they make a complete protein, they fill you up without tons of extra empty calories, and there are infinite varieties. I often do a Mexican version, but recently I decided to try making rice and beans that tasted pizza-esque. This dinner isn’t like eating a gooey, chewy pizza (there’s no cheese and no crust), but it has similar flavors and it’s fun. Who can argue with fun?
Pizza Rice and Beans
1 cup dry long-grain brown rice
3 cups baby kale (I used Olivia’s Organics Cooking Greens)*
1/2 jar tomato sauce of your choice (I used 365 Organic tomato basil)
1 jar cannellini beans, drained and rinsed
1/2 teaspoon dried oregano
kosher salt and fresh black pepper to taste
- Cook brown rice according to directions on package – generally it requires 2 1/4 cups liquid per cup of rice; bring rice to a boil then reduce to simmer and leave covered for 45 minutes. When rice is cooked, fluff with a fork before stirring in remainer of ingredients.
- When rice is nearly done cooking, steam kale in microwave with a little water, then drain. (Alternatively, wilt kale with a little oil, water or broth in saute pan).
- Stir wilted kale and all remaining of ingredients into cooked rice and allow to warm together over low heat for 5 minutes before serving.
*If you can’t find baby kale, you can use regular kale and just chop it roughly, or you can substitute baby spinach. Both are readily available in most supermarkets.
Source: Covered In Flour