Black Bean Mango Rice Bowl

Let's Cook

Ingredients

4 servings
  • 1 ⅓ cups Vegetable Broth/Stock
  • 2 tablespoons Coconut Oil #1
  • ⅔ cups Brown Rice, Short-Grain
  • 1 ¼ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 tablespoons Coconut Oil #2
  • 2 cups dice Carrot
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ½ cups dice Bell Pepper, Green
  • 15 ounces drain and rinse Black Beans, Canned
  • 4 tablespoons juice Lime
  • 2 tablespoons Honey
  • ½ teaspoons Ginger, Ground
  • 1 teaspoon Cumin
  • 2 tablespoons chop Cilantro, Fresh
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup peel, pit, and dice Mango

Freezer Containers

  • 8 Quart Freezer Bags

Directions

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

Freezing Directions

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

Serving Day Directions

Heat in microwave for 1-2 minutes. Serve vegetables over rice.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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