Photo Credit: Jackie Newgent, RDN.
Rice and beans is a nutritionally balanced and tasty combination, especially when prepared Mexican-style. Rather than rice, oats are a delightful stand-in. Recipe and photo courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 2
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2 1/4 cups low-sodium vegetable broth
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3/4 cup Pico de gallo
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2 cups Organic Black Beans
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3 stalk scallion(s)
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1/4 cup ground cumin
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1 cup Old Fashioned Rolled Oats Whole Grain
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1/2 tsp sea salt
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1 tsp Lime Zest
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1/2 whole Avocado
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3 tbsp fresh cilantro
DIRECTIONS
1
Bring the broth, pico de gallo (fresh chunky salsa, preferably “medium” spiciness), beans, scallions, and cumin to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Stir in the salt and 1/2 teaspoon of the lime zest.
2
Transfer to bowls, top with the avocado, remaining 1/2 teaspoon lime zest, and the cilantro leaves. If desired, serve with lime wedges on the side.