My husband is Mexican and naturally, he loves rice and beans. My kids do too! Traditional Mexican rice and refried beans are not the heathiest options on a daily basis, but I've found a substitute that is Gonzalo-approved!
Pinto Beans and Rice
(from the Ultimate Reset)
1 can pinto beans, with liquid
2 cups cooked brown rice
2 tsps extra virgin olive oil
2 tsps paprika
1/4 tsp ground cumin
1/2 tsp ground coriander
2 tsps Braggs Liquid Aminos
Heat beans in a medium saucepan over medium heat for 3-5 minutes, or until hot. Drain. Add reminding ingredients and mix well. Gently fold in warm cooked rice.
