Dilled Rice and Beans

If you have leftover rice, dilled rice and beans is the quickest, one-step meal in the world.

It’s also very comforting and nourishing, and great to stretch your grocery budget dollars a little bit farther.

I like to serve it with some veggies on the side, either a salad or just some peas and corn for the kids.


  • 1 1/2 cups cooked brown rice
  • 1 cup white or red kidney beans
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/2 Tbsp dill
  • 1/2 tsp oregano
  • Salt and pepper to taste


In a large bowl, mix all the ingredients. That’s it! 🙂

Eat at room temperature or warmed up. It’s also great as leftovers.


Today I’m thinking about the words that I use to describe my life purpose. I’ve always thought that I want to reduce suffering in the world.

But with that purpose, I’m always focused on suffering! What if instead, I change it to I want to create more joy in the world?

Then I’m focusing on joy every day instead of suffering! I’m going to try this out and see what happens. I hope you find your positive life mission as well.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Dilled Rice and Beans”

  1. maitricookswithlove Avatar

    So easy and yummy!

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