Serves 4


  • 1 small onion, chopped
  • 1 red bell pepper, stem and seeds removed, chopped
  • 1 tsp. olive oil
  • 3 garlic cloves, minced
  • 1 cup cooked long-grain rice
  • 1 1/2 cups (14-ounce can) black beans, with liquid
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup loosely packed, chopped cilantro
  • Salsa Lizano, or your favorite hot sauce
  • 1 avocado, chopped


    In a medium-size pot, sauté the onion and red pepper in the olive oil over medium heat until the onion just starts to brown, about 8 to 10 minutes. Add the garlic and cook 1 more minute. Add the cooked rice, beans, salt and pepper and cook for 3 to 5 minutes, until the rice has absorbed the bean liquid. Remove from the heat and immediately stir in the cilantro. Serve with Salsa Lizano and avocado.

    From Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy—and Save Our Planet (Hachette Books), by Kathy Freston and Bruce Friedrich.

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