Prepare time: 20 min
Cook: 45 min
Ready in: 1 hr 05 min

Brown rice is one food I have been trying to incorporate into my meals as much as possible. Yes, I am a white rice girl and I am really trying to break the habit. This is one of my favorite combos so far. It’s easy to make and doesn’t require too much. You can even add it to your meal preps.


  • 1 cup brown rice
  • 3 cups water
  • 1 cup boiled black turtle beans (njahi)
  • 1 tsp sesame oil
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 tsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 large onion
  • 2 tbs olive oil
  • 1 stock cube
  • Sukuma, chopped
  • 1 ripe avocado


1Start by boiling the rice. Follow the packaging instructions because some brands are different. I cook mine for 35 minutes with 3 cups of water for every cup of rice. Once it starts boiling, lower the heat and let it simmer. After the 35 minutes, turn off the stove and let the rice sit for 10 minutes before uncovering.

2In a bowl, prepare the black beans. Add sesame oil, paprika, half the black pepper, garlic powder, onion powder, taco seasoning and a dash of chili powder/flakes. Mix until every bean is coated. Set aside.

3In a pan, heat the olive oil and saute the chopped onions. Once nice and golden add the chopped Sukuma/spinach and a pinch of salt. Stir, then steam for about 2 minutes or longer if you are not into the crunch. I like mine super light green and with a crunch.

4Mash the avocado in a bowl using a fork or blend it into a smooth paste. Add a pinch of salt and some black pepper. You can also add some paprika. Everything is ready to serve.