Rice and Beans

This is not a dish to serve to guests (!!!) but it is a simple, fiber-filled meal that can last a few days. I make this when I am short on time, short on ingredients and, honestly, don’t really feel like cooking!

Ingredients:

1/2 C Brown rice

1 15 oz Can pinto beans - drained

1 15 oz Can black beans - drained

1 14.5 oz Can diced fire roasted tomatoes (drained but hold onto the liquid)

1 T Dried onion flakes

2 T Italian seasoning 

Salt and pepper to taste 

Water

Handful of spinach

Optional Toppings: Pickled or fresh jalapeños, avocado, WFPB cheese, salsa

Directions:

Put the rice, beans, tomatoes, and seasonings into your slow cooker.  Add 2 cups water (including the tomato liquid in that measured 2 cups).  Stir.  Cover and cook on low for 8 hours.   Scoop and place in a bed of spinach and add toppings!