Brown Rice and Black Beans with Sauteed Greens

• 2 cups water (or broth)
• 1/2 ea 16oz can crushed tomatoes
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 cup uncooked long, grain brown rice
• 1 ea 16 oz can black beans, drained and rinsed

Greens:

• 2 tbsp extra virgin olive oil
• 1/2 medium yellow onion, sliced
• 1 small bunch (1/2Ib.) greens (kale, swiss chard), sliced. If using spinach, don’t slice.
• 2 cloves garlic minced
• 1 tbsp lemon juice
• 1 pinch salt

Method of Preparation:

• In a medium saucepan, add in water (or broth), tomatoes, salt, chili powder, garlic powder, and cumin. Bring to a boil. Then add in brown rice.
• Cover, reduce heat to medium-low to-low, and simmer until brown rice is cooked and liquid is absorbed, about 45 minutes to 1 hour.
• Add black beans, stirring to combine. Taste and adjust seasoning if needed.

While the rice is cooking:

• In a sauté pan, bring olive oil to medium heat. Add the onions and pinch of salt.
• Sauté onions 3 minutes until golden brown.
• Add garlic. Sauté 1 minute.
• Add greens. If greens are on the tougher side, a small amount of water may be added to “steam” the greens until tender, with lid on.
• Add in lemon juice.
• Adjust salt if needed. Serve with brown rice and black beans.