Brown Rice with Corn and Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Wash all the vegetables very well with cold water and chop them roughly.
  2. 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.
  3. 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.
  4. 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.
I chose to serve it with an egg, but you can actually serving it up with:

- 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".
Recipe by Cook it fit at