Zucchini Rice and Beans with Cilantro Lime Dressing

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 medium, diced zucchini
• 1 can (400g), drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 3 cloves, minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon coriander
• 1, juiced and zested lime
• 1/4 cup, chopped fresh cilantro
• 1 tablespoon for sautéing water
• to taste salt

Steps

1. 1. In a saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked and water is absorbed.
2. 2. While the rice is cooking, heat 1 tablespoon of water in a large skillet over medium heat. Add the garlic, zucchini, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender.
3. 3. Stir in the black beans, cumin, chili powder, coriander, and a pinch of salt. Cook for another 5 minutes until evenly heated.
4. 4. In a small bowl, mix the lime juice, lime zest, and chopped cilantro to create the dressing.
5. 5. Once the rice is cooked, fluff it with a fork and mix it into the skillet with the zucchini and beans. Drizzle the cilantro lime dressing over the top and mix well to combine.
6. 6. Serve warm, garnished with extra cilantro if desired.

Notes

• The recipe includes black beans for added protein and fibre. Adjust spice levels according to preference.

Substitutions

• Use quinoa instead of brown rice for a gluten-free option. If you can't find fresh cilantro, use parsley as an alternative.