A simple take on classic black beans and rice with lots of added veggies. Top with sliced avocado, guacamole, salsa, sour cream, or cheese and serve over spinach and/or rice for a hearty vegetarian meal.
Brown rice for serving(I used 1 1/2 cups brown rice, uncooked)
Optional: spinach for serving
Instructions
Start brown rice first since it typically cooks for about 40 minutes.
While rice is cooking, heat a large skillet over medium-low heat and add cooking oil. Sauté chopped onion, bell pepper, and garlic for 3 to 4 minutes.
Add spices (chili powder, garlic powder, cayenne pepper, and salt). Sauté for 3 to 4 more minutes, until veggies are starting to soften.
Add chopped tomatoes, tomato paste, water or broth, and drained black beans. Simmer uncovered on medium-low heat for 10 to 15 minutes, until sauce thickens. If sauce becomes too thick, add a little more water or broth. Add cilantro just before serving, if using.
Serve over brown rice and/or spinach and top with guacamole or sliced avocado, pico de gallo, sour cream, or cheese.
Notes
*I use either refined coconut oil or grapeseed oil since both can handle high heat. **You can substitute chicken broth for a non-vegetarian version.