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Black Bean Mango Rice Bowl - Lunch Version

<p>This rice bowl is a fun twist on your typical rice and beans. The delicious mango, black bean, and cilantro flavors will impress company and make this dish a family favorite.</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 cups Vegetable Broth/Stock
  • 2 tablespoons Coconut Oil #1
  • 2/3 cups Brown Rice, Short-Grain
  • 1 1/4 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 tablespoons Coconut Oil #2
  • 2 cups dice Carrot
  • 1 1/2 cups dice Bell Pepper, Red
  • 1 1/2 cups dice Bell Pepper, Green
  • 15 ounces drain and rinse Black Beans, Canned
  • 4 tablespoons juice Lime
  • 2 tablespoons Honey
  • 1/2 teaspoons Ginger, Ground
  • 1 teaspoon Cumin
  • 2 tablespoons chop Cilantro, Fresh
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 cup peel, pit, and dice Mango

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups veggies & 1/2 cup rice
  • 485 Calories
  • 17g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 720mg Sodium
  • 79g Total Carb
  • 12g Fiber
  • 28g Total Sugars (Includes 8g Added Sugars)
  • 10g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bring vegetable broth to a boil in a large saucepan.
  2. While waiting, heat coconut oil #1 in a large saute pan.
  3. Add uncooked rice, onions, and garlic to saute pan, stirring as needed until onions are translucent.
  4. When vegetable broth reaches a boil, add rice mixture.
  5. Cook rice mixture according to the directions on the rice package.
  6. While rice is cooking, heat coconut oil #2 in large saute pan.
  7. Add carrots and cook for 5 minutes.
  8. Then add red bell peppers, green bell peppers and black beans and cook for 10-15 minutes, or until black beans are soft.
  9. Remove from heat.
  10. Mix lime juice, honey, ginger, cumin, cilantro, salt, and pepper in a medium bowl and then pour into black bean mixture.
  11. Allow to cool, then stir in mango.
  12. Serve vegetable mixture over rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring vegetable broth to a boil in a large saucepan.
  2. While waiting, heat coconut oil #1 in a large saute pan.
  3. Add uncooked rice, onions, and garlic to saute pan, stirring as needed until onions are translucent.
  4. When vegetable broth reaches a boil, add rice mixture.
  5. Cook rice mixture according to the directions on the rice package.
  6. While rice is cooking, heat coconut oil #2 in large saute pan.
  7. Add carrots and cook for 5 minutes.
  8. Then add red bell peppers, green bell peppers and black beans and cook for 10-15 minutes, or until black beans are soft.
  9. Remove from heat.
  10. Mix lime juice, honey, ginger, cumin, cilantro, salt, and pepper in a medium bowl and then pour into black bean mixture.
  11. Allow to cool, then stir in mango.
  12. After cooling, divide rice in 1/2 of indicated number of quart freezer bags.
  13. Divide vegetables in other 1/2 of indicated number of quart freezer bag. Label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat in microwave for 1-2 minutes. Serve vegetables over rice.

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