This Cinco de Mayo inspired recipe is quick and easy to whip up for a week night dinner. Double the recipe for leftovers for a healthy lunch option or serve for breakfast with a side of scrambled eggs!


  • 2 cups brown rice, cooked
  • 2 cloves garlic, diced
  • ½ red onion, diced
  • 1 14 oz can black beans
  • ¼ c fresh cilantro, chopped
  • 5 grape tomatoes, diced
  • 1 tsp cumin
  • black pepper to taste
  • Lime wedges
  • Avocado, sliced thin (optional)


Combine garlic and red onion in saucepan and sauté on medium high heat until soft. Add cumin and black pepper, stir and sauté for a few more minutes. Meanwhile cook rice according to instructions on box. Combine onions, garlic and black beans with rice and stir ingredients together.

Stir in cilantro right before serving and top with tomatoes, avocado and a squeeze of lime. Enjoy alone or serve with sliced peppers, grilled chicken, steak, shrimp or eggs.

*The rice and bean combo provide a complete protein, so you really don’t need to add chicken or another meat unless you want to. I like eating this with and without meat added depending on what I feel hungry for.

Bridget Baxter

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