Black Beans, Carrots, and Rice

Ingredients

• Brown rice

  Medium-grain, raw

  1 cup or 190g

• Coconut oil

  1 tsp or 5g

• Carrots

  Raw

  1 cup chopped or 128g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tbsp or 9g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Thyme

  Fresh

  2 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring water to boil, then add rice. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-45 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, heat oil in large skillet on medium heat; sauté carrots for about 5 minutes until soft.
4. Add onions and garlic to carrots in skillet and cook for 5 minutes until onions are translucent.
5. Stir in drained black beans, thyme, cumin, cinnamon, red pepper flakes, and honey; cook for about 2 minutes.
6. Add cooked rice to vegetables and mix well.
7. Add salt and black pepper to taste. Enjoy!

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