Dilled Rice and Beans (plant-based, gluten-free)
If you have leftover rice, dilled rice and beans is the quickest, one-step meal in the world. It’s also very comforting and nourishing, and great to stretch your grocery budget dollars a little bit farther. We like to have it with some veggies on the side, either a salad or just some peas and corn for the kids. For today's inspiration, I'm thinking about the words that I use to describe my life purpose. I've always thought that I want to reduce suffering in the world. But with that purpose, I'm always focused on suffering! What if instead, I change it to I want to create more joy in the world?Then I'm focusing on joy every day instead of suffering! I'm going to try this out and see what happens. I hope you find your positive life mission as well.
- 1 ½ cups cooked brown rice
- 1 cup white or red kidney beans
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- ½ Tbsp dill
- ½ tsp oregano
- Salt and pepper to taste
- In a large bowl, mix all the ingredients. That’s it! 🙂
- Eat at room temperature or warmed up. It's also great as leftovers.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
1 thought on “Dilled Rice and Beans (plant-based, gluten-free)”
So easy and yummy!