Black Beans, Carrots, and Rice

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Coconut oil

  1 tsp or 5g

• Carrots

  Raw

  1 cup chopped or 128g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tbsp or 9g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Thyme

  Fresh

  2 tsp or 2g

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring water to a boil in a pot. Add rice, bring to a boil again, then reduce heat to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender. Stir once after about 20 minutes.
2. While the rice is cooking, heat coconut oil in a large skillet over medium heat. Sauté carrots for about 5 minutes, or until softened.
3. Add onions and garlic to the skillet with the carrots and cook for 5 minutes, or until the onions are translucent.
4. Stir in the drained black beans, thyme, cumin, cinnamon, red pepper flakes, and honey. Cook for about 2 minutes.
5. Add the cooked rice to the vegetables and mix well.
6. Add salt and black pepper to taste. Enjoy!