Rice & Beans {one pot}


  • 1 cup brown rice
  • 1 cup brown or green lentils
  • 2-3 cups fresh baby spinach
  • 2 medium tomatoes diced
  • 1 medium onion diced
  • 2-3 cloves garlic minced
  • 1 cup Black or Pinto Beans drained and rinsed
  • 4 cups low-sodium vegetable stock
  • 1.5 tsp curry powder
  • 1 tsp avocado or olive oil
  • salt and pepper, to taste
  • Optional: top with avocado and/or fresh cilantro


  1. Heat oil in a large skillet on medium heat and add garlic and onion. Saute until onions are translucent.
  2. Add diced tomatoes and cook until softened, approx 3-4 minutes.
  3. Add spinach, beans, and rice and cook for a few minutes. Then, add lentils, vegetable stock and bring mixture to a boil.
  4. Season with curry powder, salt, and pepper.
  5. Turn heat down to a simmer, cover, and cook for ~18-20 minutes or until rice and lentils are tender.
  6. Once cooked, turn off heat and let cool before serving. Enjoy!

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