Pinto Beans & Rice for One

Ingredients

  • ½ cup canned pinto beans, with liquid

  • 1 cup cooked brown rice, heated

  • 1 tsp. extra-virgin olive oil

  • 1 tsp. ground smoked paprika

  • 1 dash ground cumin

  • ¼ tsp. ground coriander

  • 1 tsp. Bragg Liquid Aminos

  • Himalayan salt (to taste; optional)


Directions

  1. Heat beans in medium saucepan over medium heat for 3 to 5 minutes, or until hot. Drain.

  2. Add oil, paprika, cumin, coriander, and Bragg Liquid Aminos, plus salt (if desired); mix well.

  3. Gently fold beans into warm cooked rice.


Nutrition

  • Calories: 371

  • Total Fat: 7 g

  • Saturated Fat: 1 g

  • Cholesterol: 0 mg

  • Sodium: 759 mg

  • Carbohydrate: 68 g

  • Fiber: 11 g

  • Sugar: 2 g

  • Protein: 12 g