I made this dish with my friend Jen. I offered for her to type the post but she declined. We have been working together on organizing the basement at work and this was our second day of doing so. We are also planning our summer backpacking trip (one of several I plan on taking, hopefully a few with Mr. FBBQ!) So, we decided to reward ourselves with a delicious, healthy meal! Jen picked it out of the most recent Forks Over Knives magazine. Let’s get started!
The recipe called for red bell peppers only, but you can’t go wrong with a rainbow of colors! We also need cilantro, a sweet onion, oranges, brown rice, vegetable broth, sea salt, oregano, tomato paste, cumin, black beans, garlic, a lime, and allspice.
To start, cook the rice in the vegetable broth. While the rice is cooking, chop the peppers. We found a lot of baby peppers inside the big peppers!
I took a lot of pictures of the baby peppers because I thought they were so cute!
Chop the onion and add the peppers and onions to a pan with some water. Chop the garlic and add that too. Lastly, add the tomato paste and simmer the whole thing for a bit.
Drain and rinse the black beans (if you are using canned). Then add them to the pan. Season this mixture with the allspice, oregano, and cumin. Top that with fresh lime juice.
Top the veggie/black bean mixture with chopped cilantro.
The rice will be your base. Add the veggie/bean mix on top of that. Garnish with orange slices.
I opted to add avocado slices to the top of mine. Jen opted out. I’ve included photos of both final dishes!
We both enjoyed this dish immensely!