Mexican Rice and Beans

Here is a great recipe that starts with a very basic, healthy staple and takes it up a notch or two. For fun, try mixing in more veggies like corn or zucchini, or add lettuce and make it a salad.  

10 min prep, 40 min cook, serves 4

1 cup brown rice

3 cups vegetable broth

1 large handful cilantro, chopped

1 tblspn olive oil

1/2 medium onion, chopped

1 tsp coriander

1 tsp cumin

2 cans black beans, drained

1 red bell pepper

1 clove garlic

1 tblspn fresh ginger

1 lime, squeezed

1 avocado, chopped

salt and pepper to taste

In a medium saucepan, simmer the rice with 2 cups of vegetable broth, covered. When finished, add the cilantro and fluff with a fork. Meanwhile, in another medium saucepan, cook the olive oil and onion over medium heat 5 minutes. Add the coriander, cumin, beans, and remaining 1 cup of vegetable broth. Simmer about 10 minutes, then partly mash and season with salt and pepper. In a blender, add the bell pepper, garlic, ginger, and lime juice. Blend into a sauce and season with salt. Serve the rice and beans topped with the red pepper sauce and avocado.