Three Beans and Crispy Rice
Ingredients
Beans and Rice
- 2 Cups Cooked White Rice
- 1 Tbsp Vegetable Oil
- 1 Can Kidney Beans
- 1 Can Chickpeas
- 1 Can Pinto Beans
Dressing
- 1 Small Shallot, thinly sliced
- 2 Garlic Cloves, Crushed
- 2 Limes, Juiced
- 1/4 Soy Sauce
- 2 Tbsp Olive Oil
- 2 Tbsp Maple Syrup
- 1 Tbsp Toasted Sesame Seeds
Steps
- Add oil to a large pot over medium-high heat.
- Press rice into a flat layer and cook for 20 minutes, mixing half way through.
- Meanwhile mix all dressing ingredients into a bowl.
- Turn the heat down to medium-low, and add the beans and 1/3 the dressing into the pot, and fold into the rice.
- Cover the pot, and continue cooking for ~3-4 minutes to heat the beans.
- Serve, drizzling the remaining dressing on top.