In my house, there is nothing better than rice and beans. To top that, there is nothing better than really flavorful rice and beans. Cue the adobo seasoning: sea salt, garlic, onion, black pepper, oregano, bay,and turmeric. I love this stuff and my kitchen smells great every time I open that spice mix.
A great way to have have coconut milk on hand for cooking is to buy these eco friendly resealable containers of culinary coconut milk by So Delicious. Use as much or as little as you want and save the rest in the container for up to a week.
Makes 2 heaping bowls
1 cup cooked black beans *
1 cup cooked brown rice *
1/2 cup diced red, orange and yellow peppers
1 clove of garlic
1 tablespoon adobo seasoning
1/4 cup coconut milk
1 scallion, for garnish
* Cook the black beans and rice right before or way before and store.
Dice the onion, peppers and carrot. Press the garlic. Slice the scallion.
Sauté the onion in a big nonstick pan until just softening. Add the garlic, peppers and carrots. Spring with adobo seasoning. Toss to coat the vegetables. Add the coconut milk and deglaze the pan. When the vegetables are soft, add the black beans and heat through.
Serve over rice topped with scallions. Enjoy!