I am so happy to work with not only a great friend but and even better dietitian. When I say she knows her stuff she knows her stuff! After having numerous conversations on how to keep people healthy and fit especially during this pandemic I asked if she would be willing to share some of her healthy and easy recipes that can be put together in your own kitchen.
Look out for thorough recipes from Molly that she is sharing with the 4Star Fitness, crew! I
By Molly Linek, MPH, RD
For the Rice:
● 1 cup white rice
● 2 cups water
● 1/2 teaspoon salt
● juice of one lime, or 3 tablespoons concetrate
● 2 tablespoons fresh cilantro roughly chopped, or dried cilantro 1 teaspoon
For the Beans:
● 1 tablespoon extra-virgin olive oil
● 1 small onion finely diced
● 28 oz. can black beans drained and rinsed
● 1 teaspoon cumin
● 1/2 teaspoon salt
● 1 cup water
● juice of one lime, or from concentrate
● 2 tablespoons fresh cilantro roughly chopped, or 1 teaspoon dried cilantro
1. To make the rice, bring water to a boil, add rice (1 cup) and salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
2. While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
3. Add drained and rinsed black beans, cumin ( 1 teaspoon), salt ( 1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
4. Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don’t have a potato masher, you can use a fork on the side of the pot.
5. Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
6. Serve the beans on top of the rice and ENJOY!