Leticia’s Modern Rice & Beans

As I've traveled the world, I’ve tried dozens of variations of rice and beans. The traditional rice and beans—as served on the botequims of Rio de Janeiro—always bring me back to my roots. It’s also how I cook for my kids in my American kitchen, as they both grew up going to Brazil and enjoying the same botequim experience I had as a kid. 

A staple meal from a very early age, to this day I can say rice and beans are still the mainstay of my diet. While I still love the classic version, these days I have a healthier, more modern approach to my rice and beans, which I often serve alongside salads and vegetables. I use wild and brown rice in this recipe, and cooked, drained black beans. I have to admit that after I developed this recipe, I have been making this version even more frequently than the classic version. Fast and satisfying simple, this is a perfect easy accompaniment to your weeknight dinner that you’ll really love. 

Made this modern take? Let us know how it went in the comments below!