This rice, bean, and tuna mixture is backed with lean protein and fiber. And tasty! I make this to use as stuffing in rice & bean burritos, but I usually eat half of it right out of the bowl. I donate blood plasma, which means that twice a week, I need to eat high-protein, low-fat, and relatively low carb. On these days, I typically have this for lunch.
The essential step is to save the liquid from the can of black beans. This adds a ton of flavor and eliminates the temptation to add cheese or sour cream, which adds fat.
- 1 c dry white rice
- 2 c. water
- 1 can black beans
- 1 can tuna
- Salt & pepper to taste
- In large saucepan, combine rice and water. Bring to boil. Reduce heat to low & cover. Cook for 20 minutes, stirring occasionally.
- Open can of black beans (do not drain liquid).
- Open can of tuna and drain off liquid.
- When rice is done cooking, remove from heat. Stir in beans with liquid and tuna. Season to taste.
This is great cold or warm. I typically stuff a tortilla to make a rice & bean burrito, but sometimes eat it right out of a bowl.
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- Vegetable Black Bean Rice – Recipe (itallchanges.com)
- HOMEMADE / feijoada (brazilian black beans) (fareandsq.com)
- Meatless Monday: Vegetarian Slow Cooker Red Beans & Rice (thegreenists.com)