Dilled Rice and Beans (plant-based, gluten-free)

5 from 1 vote
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.
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Vegan
Keyword dairy-free, gluten-free, plant-based

Ingredients

  • 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

Directions 

  • In a large bowl, mix all the ingredients. That’s it! 🙂
  • Eat at room temperature or warmed up. It's also great as leftovers.
Notes
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! 
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