Rice, Beans, & Veggies

A classic dish that has a little of everything, making this a well balanced meal that will keep you full for hours!

This recipe has been fine tuned to my taste buds. I understand if you have specific vegetable or spice preferences. You can try this recipe for yourself, or use it as inspiration to suite your taste bud needs! ! Create something that you will want to make over and over again!

Serves 1-2


  • 1 cup brown rice, cooked
  • 1 can of red beans, drained & washed (or 1.5 cups of cooked beans)
  • 4-6 leaves of green leaf lettuce, washed and dried
  • 3 cloves of garlic, sliced
  • 2 tbsp apple cider vinegar
  • black pepper to taste
  • 1 tsp parsely
  • 2 tsp basil
  • red pepper flakes to taste

Approximately one handful of each of the following:

  • broccoli, chopped
  • cauliflower, chopped
  • carrots, chopped
  • brown cremini mushrooms, sliced
  • red pepper, chopped
  • kale, torn into small pieces
  • purple cabbage, chopped


  1. Begin cooking the brown rice (& beans if necessary). This should take roughly 40 minutes (or longer depending on which beans you are cooking)
  2. Heat a medium to large skillet with about a quarter cup of water (medium heat). Add the garlic, broccoli, cauliflower, carrots, and red pepper
  3. Once the vegetables start heating up, add black pepper. Stir frequently for 5-7 minutes
  4. Add the mushrooms, parsley,  & basil. Continue to stir and add more water if it all evaporates
  5. Add the kale, apple cider vinegar & red pepper flakes & continue cooking for another 3 minutes.  Remove the skillet from the burner & set aside
  6. On a plate, arrange the leaves of lettuce so that the bottoms are in the middle & the tops cover the surface area of the plate
  7. Scoop the cooked rice into the middle of the plate. Add the beans on top of the rice
  8. Scoop your sauteed veggie mixture around the rice. Add the purple cabbage on top 
  9. Enjoy!