Rice and Beans

Ingredients

• Black beans, 3 1/2 cups, drained
• Brown rice, 3/4 cups, uncooked
• Veggie stock, 1 1/2 cups
• Cumin, 1 tsp ground
• Cayenne, 1/4 tsp
• Onion, 1/2 medium
• Garlic, 3 cloves
• Canola oil, 2-3 tbsp (?)

Steps

1. Make veggie stock if you need to from boullion.
2. Coarsely chop onion.
3. Mince garlic.
4. Canola oil into a saucepan over medium heat. Let it heat for 2 minutes.
5. Onion and garlic into pan. Sautee until browned (4-5 min usually).
6. Rice into pan. Stir continuously for 2 mins (lightly toasting the rice).
7. Veggie stock into the pan. Once it comes to a boil, reduce to lower heat. It will need about an hour for the brown rice to cook properly, so make sure you don't boil all the liquid off during that time; add more water if you need to.
8. Once the rice is done (you'll have to taste it to tell, look for the right texture), add the black beans, cumin, and cayenne.
9. Keep heating until the beans are hot, then it's ready to eat.

Serving

Just put some into a bowl. You don't need to add a starch because of the rice, but side veggies can be good for texture contrast. This keeps in the fridge for a week or more.

Variations

• If you use white rice instead, the cook time is more like 30-40 minutes.
• You can vary the cayenne (or take it out), or put other spices in (paprika is good).