Turista Chef - Carmen Garcia

Asia de Cuba

level: very easy
serves: 2

1 (8 oz.) can sliced water chestnuts, rinsed and drained
1 (16 oz.) can young sweet corn, rinsed and drained
1 (16 oz.) black beans
1 sm red bell pepper, cubed
1 sm white onion, chopped
1 cup fresh parsley, finely chopped
1 cup basmati rice
1 cup black beans
1 tsp flax oil
1 Tbsp olive oil
1 pinch of sea salt
1/4 tsp. black pepper
1/4 tsp thyme
1/4 tsp cumin

In a medium pot, bring 2 cups of water to a boil. Mix in rice, a pinch of salt and flax oil to the water. Mix. Lower heat and cover until water is dissolved. In a separate pot, heat black beans on low heat. Add cumin, black pepper and thyme. In a separate pan, grill onions in a little bit of olive oil until golden adding water for moisture as needed. Add red bell pepper, water chestnuts, parsley and young sweet corn. Season with salt and pepper to taste. This meatless meal is packed with vegetable protein, nutrients and fiber for a healthy alternative to animal protein.

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