Heirloom Meals: Savoring Yesterday's Traditions Today

Black Bean & Rice Stir Fry


4 cups of water

1 tsp salt

splash of olive oil 

2 cups of Rice

2-3 tbls coconut oil

1 large red onion, diced 

1 large can of organic black beans

1 bunch cilantro, minced

5-6 carrots, diced

1 bag of frozen organic mixed vegetables

Juice of 2 limes

2 avocados sliced

1 tsp salt


For every one cup of rice, use two cups of water. Add olive oil and  salt to water. Once water is boiling, reduce to a simmer, and add rice. Cover pot and cook for twenty minutes. For brown rice, cook for thirty minutes. In a large pan heat coconut oil over medium-high heat. Once the oil is heated, add red onion and carrots. Sauté until onions are translucent, about 5-6 minutes. Add frozen veggies and cilantro to the pan. After about 2-3 minutes, add black beans, rice, salt, and lime juice. Mix all ingredients together, and add sliced avocado on top before serving. Enjoy! 

Yield: 6-8 servings

Categories: Carole's Concoctions

Tags: Carole's concoctions, stir fry, healthy, avocado, lunch