Easy peasy brown rice on the skillet. This simple but tasty dish starts out with lightly salted brown rice, corn, beans and red bell pepper. Have it with an egg for added protein and a richer consistency and more punch for your workout.
By the way, do you still remember my last combo rice called Power Rice where I mixed the Trigrano rice with black Beluga lentils? Oh gosh, that was something special. I still remember the great feedback I got on the Reddit.
I think my favorite one was “This is what I am talking about. A plate with real food.” 🙂 It does feel good, really, to see that people don’t like only your food pictures or the story behind the scenes, but that they actually cook it up.
So thank you guys so much for not just trying my recipes out, but also for the feedback.
Back to the story now… So last Saturday, I was pretty determined to come up again with a great recipe. So this time I mixed brown rice with sweet corn and earthy kidney beans for a delicious texture and so much more.
Plus you get the red bell pepper to balance the flavors. Say no more and pass me that bowl! 🙂
For those who are allergic to gluten, rice is a helpful source of Vitamins B, D, calcium, fiber and a range of minerals that are essential for the body. Rice also contains lots of carbohydrates that give your body the energy you need, especially if you are an active person.
Have you ever tried to first eat a bowl of brown rice and then go for a long run a bit later? Oh my gosh, you get so pumped. So go ahead and eat rice and run at least a couple of times a week. If running is not your thing, the energy will also give you a boost in the gym or practicing you favourite sport. And, yes it’s true, running makes you smarter, really.
My favorite way of cooking up the rice is to first sauté the uncooked rice in a little butter and then cook it up with my top 3 most used veggies like onion, garlic and carrot. They really add so much to this brown rice dish in both flavor and texture.
When the rice is done, I’d go and transfer it to a skillet, add olive oil and the rest of ingredients like sweet corn, kidney beans and red bell pepper. I also squeezed some fresh lemon over and sprinkled fresh chopped coriander for a bit of a kick.
You see? It’s simple, quick and so yummy! Et Voilà – another simple but tasty dish with rice.
- 200 g of brown rice
- 1 large carrot, finely chopped
- 1 onion, halved and thinly sliced
- 2 cloves of garlic, peeled and minced
- 1 can of corn
- 1 can kidney beans, rinsed and drained
- 2 red bell peppers, coarsely chopped
- a handful of fresh coriander
- 1 tablespoon of butter
- 1 pinch of red cayenne pepper
- 1 tablespoon extra-virgin olive oil
- sea salt & pepper to taste
- Wash all the vegetables very well with cold water and chop them roughly.
- Heat the butter in an medium saucepan over medium high heat. Add the brown rice and stir continuously for a few minutes, until the rice starts to turn golden brown. Add the water, onion, garlic, carrot, salt and pepper. Stir in, lower the heat and simmer for 15 minutes. I would strongly suggest you watch out for the instructions on the package as it depends on which type of rice you are going to use.
- In a skillet heat olive oil over medium low high heat. Add the rest of the ingredients such as corn, kidney beans and red bell pepper and stir in continuously. When the rice is cooked, transfer it and stir-fry it for 5 more minutes.
- Once it’s done, serve your brown rice with corn and beans on a plate and add one egg on the top. Sprinkle it with salt and pepper and it’s ready to be served.
- Grilled Chicken, Fish or Shrimps
- Stuffed in a Burrito
- Rocket (Ruccola) Salad ... [Insert your own crazy ideas here] 🙂
Get creative, use the ingredients you have at hand but make sure you "cook it fit".
That’s one of my favorite ways of cooking up brown rice. What’s yours? Also find out below why running is so good for you.