Beans and Rice with Roasted Vegetables

Let's end the year on a high note.  Beans and rice are a high-protein, low-fat combination that you should consider a staple of your diet.  With the many variety of rices and beans available, and the convenience of canned beans, there's no reason not to look to this dish as a quick dinner, that you can vary often, and never get tired of.

Here I top the dish with some roasted vegetables - use your favorite.
1 cup brown rice
1 Tbsp canola oil
2 cups water
1/2 tsp turmeric
1/2 tsp Pimenton, Spanish smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

6-8 carrots
1 lb Brussels sprouts
1 leek, cleaned, trimmed and sliced
1 yellow pepper, diced
2 Tbsp olive oil
2 Tbsp Balsamic vinegar
1 tsp Tabasco or other hot sauce

1 can light red kidney beans.

Preheat oven to 400F. Peel the carrots and trim the Brussels sprouts.

Slice the carrots on a bias and slice the Brussels sprouts, each about 1/4-inch thick. Toss together the veggies, olive oil, vinegar and hot sauce in a large bowl. Salt and pepper generously, to taste.

 Tip veggies out onto a rimmed baking sheet and shake to arrange in an even, single layer.

 Roast in the oven for 30 minutes, stirring once or twice

Meanwhile, in a medium saucepan, sauté the rice with the oil over medium heat, until the rice becomes fragrant, and turns from a translucent to a whiter, opaque color. This should take about 5 minutes. Add the water and bring to a gentle boil. Add the turmeric, Pimenton, garlic, onion and salt. Stir an reduce heat to a low, gentle simmer. Cover and cook about 15 minutes, until all the water is just absorbed. Rinse and drain the beans.

Pour the beans over the rice in an even layer. Cover the pot with a clean tea towel, and cover. Set aside, off the heat for about 10 minutes.

Meanwhile, sauté the leek and yellow pepper in a skillet with a bit of olive oil. Allow the veggies to soften and brown up a bit, about 10 minutes.

When the roasted veggies are done, tip them into a large bowl. Fold in the leek and peppers to mix well.

Fluff the beans and rice with a fork gently.

 Serve rice onto four plates and top with a generous serving of roasted veggies.

Serves 4.