If you plan on having rice with your meal, it’s usually a good idea to get that going first. Also be mindful of it’s cooking intructions! White rice will usually take 20-25 minutes to fluff up while a brown rice can take as long as an hour to be done. There is nothing worse than having to wait for a pot of rice to finish steaming before everybody can sit down to eat!

If a roasted veggie is also on the menu, that can be started next. These yukon gold potatoes and sweet potatoes drizzled with olive oil and seasoned with cumin, salt and pepper took about 5 minutes to prep and 25 minutes in a 400 degree oven to crisp up! I have found that most veggies can take as little as 20 minutes to go from raw to roasted. The smaller the pieces, the quicker your veggie will cook up!

Lastly, it only takes a few minutes to heat up a skillet and sauté an onion..

Heat up some canned black beans…

And wilt down a few handfuls of baby spinach!

I also went ahead and seasoned this up with a bit of salt, pepper and a can of my favorite salsa.

The brown rice makes a perfect bed for your roasted potatoes and doctored up black beans, and it only takes a second to grate a little cotija cheese or dollop a bit of sour cream on top!

Enjoy!

Ingredients

  • Serves four
  • 2 cup of brown rice, cooked
  • 3 yukon gold potatoes, diced
  • 2 sweet potatoes, diced
  • 1 onion
  • 1 can whole black beans, drained
  • 2 cups baby spinach
  • cumin to taste
  • salt and pepper to taste
  • salsa verde

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