Sweet and Spicy Rice and Beans

I fell in love with the simple, delicious, and nutritious dish of rice and beans a few months ago when I made them myself for the first time. Rice and beans make a wonderful foundation for a meal that can be jazzed up with all sorts of veggies, spices and sauces!

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This time I made Sweet and Spicy Rice and Beans, totally a winner.

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I found this hot and spicy mango mustard in the grocery store the last time I was in, and I couldn’t wait to start incorporating it into my dishes. I used the mustard along with some BBQ sauce to give the dish a little more flavor.

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And it worked! It turned out to be full of flavor! There was a subtle hint of sweetness, but also a good kick from the mustard and red pepper flakes. All in all it was a great dish.

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And chock full of veggies too. You can’t go wrong!

Sweet and Spicy Rice and Beans

Serves 4

1 cup of brown rice, uncooked

3/4 cup of corn, frozen

1 cup of bell pepper and onion mix, frozen

1/2 cup of peas, frozen

1 can of red kidney beans, rinsed and drained

1/2 tbsp olive oil

1 tbsp hot and spicy mango mustard

1 tbsp of BBQ sauce

1 tbsp ginger citrus seasoning

1/4 tsp turmeric

1/4 tsp chili powder

a dash of crushed red pepper flakes

To make this dish, start by cooking the rice according to package directions.

WIth about 10-15 minutes left to go on the rice, heat a skillet with olive oil to medium heat.

When the skillet is hot, add in the frozen bell peppers, onions, corn and peas. Stir frequently for about 5 minutes.

Add in the beans and all the spices and stir to coat the veggies.

Turn down heat to medium low, add in the mustard and BBQ sauce, and continue cooking for another 5 minutes or so (stirring occasionally and until warmed through).

When the rice is done and the veggie/bean mixture is hot (in spiciness and in temperature), you are ready to eat! Enjoy!

Trying new foods is fun,

Sydney

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