- 1 cup Dry Brown Rice
- 1 can drained and rinsed Beans, or 2 cups cooked
- 1 Onion, chopped
- 1 clove Garlic, minced
- 1 tbsp Vegetable oil
- 2 cups chopped Red Cabbage (about quarter of a head)
- 2 cups Fresh Baby Spinach
- 2 tablespoons Soy Sauce
- 3/4 teaspoon Smoked Paprika
- 1 can sliced Pineapple, juice reserved
First, prepare the basic beans and rice:
Cook the brown rice. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Serve with rice.
To create Hawaiian Beans and Rice:
Stir the red cabbage, 1/2 cup pineapple juice, 1 tablespoon of soy sauce, and smoked paprika into the bean and onion mixture. Cook for 5 minutes, until cabbage, is cooked but still crunchy. Stir in spinach and cook for 2 more minutes, until slightly wilted. Add salt and pepper to taste.
Meanwhile, spray a frying pan with nonstick cooking spray and heat on medium-high. Lay pineapple rings in pan, and sprinkle with 1 tablespoon of soy sauce. Fry for 2 minutes per side, until nice and charred. Serve on top of beans and rice.
Feeling fancy? Add a chopped red bell pepper in with the cabbage, sprinkle beans with a minced jalapeño pepper, and fold 1/2 cup of toasted coconut into cooked rice.
Read the blog post where this recipe originally appeared: High-Protein Hawaiian Rice and Beans Recipe