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TexMex Rice and Beans

Hearty and simple Tex‑Mex rice and beans assembled with pico, lettuce, and avocado.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Servings: 2 people

Ingredients

  • 1/2 cup brown rice cook according to package
  • 1/2 cup black beans soaked overnight and cooked according to package
  • 2 tablespoons pico de gallo
  • 1/4 cup iceberg lettuce chopped
  • 1/2 cup onion diced
  • 1 teaspoon garlic minced
  • 1/2 avocado peeled, seeded, and chopped

Instructions

  • Drain the soaked black beans and place them in a large saucepan. Cover with fresh water by about 1 inch, add the diced onion and minced garlic, and bring to a boil.
  • Reduce heat to maintain a gentle simmer and cook the beans for about 2 hours, or until tender. Drain and discard the cooking water when done.
  • Cook the brown rice according to the package instructions while the beans are cooking.
  • Assemble bowls with cooked brown rice, cooked black beans, pico de gallo, chopped iceberg lettuce, and chopped avocado.
  • Stir gently to combine and serve immediately.

Equipment

  • Large Saucepan
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Colander

Notes

  • Soak beans overnight before cooking.
  • Drain beans and discard cooking liquid after boiling.
  • Cook rice according to package directions.
  • Add canned whole kernel corn for extra sweetness if desired.
  • Adjust rice-to-bean ratio to taste.