Today’s post is being donated to Food Bloggers Against Hunger. For all the recipes I share and meals I eat, there is never a moment that I take for granted the healthy food that is on my plate. A staggering 1 in 6 families deals with food insecurity in the United States, leaving many families to not be able to afford healthy, quality food. Our politics have put an emphasis on subsidizing processed foods, allowing their price to come down while fruits and vegetables continue to rise. The way we look at food in this country is skewed and it’s only getting worse.

Today, as our government begins to take a look a harder look at spending, nutritional programs that help feed children who are at-risk for hunger could be cut. I’m asking you to take 2 minutes out of your day and tell congress to not cut these programs. Many times these programs are the only way children receive a substantial meal.

Want more information? Be sure to watch A Place at the Table. I also highly recommend this Ted Talk and this book. The food system in the United States needs to change, in many ways. Every person that stands up and makes their voice heard is important.

So, for today’s post, the goal was to create a healthy and simple meal. Black beans and rice is my go-to staple meal not only because it’s quick and easy, it’s fairly inexpensive. The base is simple with not too much work and the possibilities for toppings/add-ins are endless.

5-Ingredient Black Beans and Rice

5-Ingredient Black Beans and Rice

5-Ingredient Blacks Bean and Rices


5-Ingredient Black Bean and Rice

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 2


  • 1 cup brown rice
  • 2 cups black beans with liquid
  • 1 tablespoon cumin seeds (or powder)
  • Juice from one lime
  • 2-3 handfuls spinach
  • Add Ons
  • Hot Sauce
  • Garlic/Onions
  • Cilantro
  • Greek Yogurt
  • Extra Veggies
  • Eggs
  • Salsa
  • Avocado
  • Chipotle peppers


  1. Bring a pot of water to a boil. Add rice and continue to boil with no lid until cooked, 30-40 minutes.
  2. In a skillet, add black beans with liquid, cumin, salt, and lime juice. Bring to a boil, reduce to a simmer, and let cook until most of the liquid is absorbed.
  3. Once liquid is mostly gone, remove from heat and add spinach. Cover and let spinach wilt slightly. Mix in with black beans.
  4. Serve black beans with rice. Add extras and toppings as desired.


(A quick thanks to Nicole from the Giving Table for organizing this event. Seriously, she rocks. Also, be sure to check out the 200 other bloggers who are making their voice heard.)

Don’t forget to write your politicians!