Black Beans and Rice

Black Beans and Rice

Ingredients:

2 cups brown rice, uncooked
3 15 oz. cans black beans
2-3 tomatoes, chopped (2-3 cups)
1 onion of any variety
1 16 oz. package frozen corn, thawed under hot water
1-2 red, yellow, or green bell peppers, seeded and chopped
1 cup grated or matchstick carrots
1 8 oz. can water chestnuts
1 bunch cilantro
1 bunch arugula (sometimes I use kale or spinach)
Low sodium tamari or low sodium soy sauce or Bragg Liquid Aminos
Salsa

Directions:

1. Cook brown rice following package directions
2. Heat beans either in their liquid or, drained and rinsed in a little water
3. Put all chopped veggies in individual dishes.
4. To serve, start with a base of rice, add beans, and pile your plate high with veggies. Top it all with salsa or a sprinkle of low sodium tamari/soy sauce or Bragg Liquid Aminos. If you have leftovers, use them for salad the next day, adding balsamic vinegar.  Or use the left overs in a sandwich or wrap with a no-tahini hummus, a slice of tomato, and lettuce.  Heaven!

Submitted by: Kim W.

(From the book, "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn, Jr., M.D. pg. 220)