Jamie says: I didn’t plan to, but I ate vegetarian all day. I enjoyed lots of fruits, veggies, nuts and beans, whole grains, and fat-free dairy (and some dark chocolate Dove Promises). No meat. And the funny thing is, I didn’t even know I was missing it until now. On this vegetarian day, I made Black Beans ‘n’ Rice with Greek Yogurt, Fire-Roasted Salsa, & Fresh Cilantro for dinner.
It tasted very fresh and flavorful. Greek yogurt is an awesome sour cream substitute. Salsa adds a hint of spiciness and moisture. Fresh cilantro offers a garden-fresh taste to each bite.
Black Beans ‘n’ Rice with Greek Yogurt, Fire-Roasted Salsa, & Fresh Cilantro
- 1 cup brown rice (Texmati)
- 1.5 cups water
- 15.5 oz can black beans (Bush)
- 2 cups fire roasted salsa with edamame (Publix Deli)
- 6-oz container plain, fat-free Greek yogurt (Chobani)
- 2 Tbsp fresh cilantro (our garden)
- Add tap water to the bottom of a pressure cooker. In a small bowl that will fit inside the pressure cooker, add rice and water. Put the lid and pressure regulator on the pressure cooker and cook on high heat until the pressure regulator starts to shake; reduce heat so that pressure regulator rocks slowly and cook for 10 minutes. Remove from heat and allow the pot to sit for at least 5 minutes, leaving the lid on, until the pressure drops on its own accord (or you can aid the process by placing the pot in the sink and pouring water on it).
- Pour black beans and liquid in a microwave-safe dish, and heat for 3 minutes.
- Cut cilantro with kitchen shears.
- Scoop rice in bowls. Make a dent in the middle and fill with beans. Top with salsa, yogurt, and cilantro. Enjoy!
- Nutrition note: A meatless meal doesn’t have to be low in protein. Couple beans and rice to make a complete source of protein and add some Greek yogurt for an extra boost of protein.