Beans and rice and my blood sugar.

Ingredients

• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 1 cup Pinto Beans (canned, drained and rinsed; if using dried beans, soak overnight and cook until tender)
• 2 cups Water (for cooking rice; adjust if using a rice cooker)
• 1 tablespoon Olive Oil (optional, for sautéing beans)
• ½ teaspoon Salt (adjust to taste)

Instructions

1. Measure and Rinse Rice

   Place 1 cup of long grain white rice in a colander and rinse under cold running water until the water runs clear, discarding excess starch.

   Time: PT2M

2. Cook Rice

   Add the rinsed rice and 2 cups of water to a medium saucepan. Bring to a boil over medium‑high heat, then reduce to low, cover, and simmer for 15‑18 minutes until water is absorbed and rice is tender.

   Time: PT18M

   Temperature: Medium heat

3. Prepare Beans

   While the rice cooks, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the drained and rinsed pinto beans, sprinkle with ½ teaspoon salt, and stir‑heat for 4‑5 minutes until warmed through.

   Time: PT5M

   Temperature: Medium heat

4. Fluff Rice and Combine

   Remove the rice from heat, let it sit covered for 2 minutes, then fluff with a fork. Transfer the rice to a serving plate and top with the warmed beans.

   Time: PT3M

5. Serve

   Serve immediately while hot. Optionally garnish with fresh cilantro or a squeeze of lime for extra flavor.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

22 g

Carbohydrates

85 g

Fat

3.5 g

Fiber

16 g