Black Beans and Brown Rice
INGREDIENTS
2 Tbs. vegetable oil
1 large yellow onion, chopped
1 small green pepper, chopped
3 cloves garlic, minced
2 medium tomatoes
1 Tbs. cumin
1/4 tsp. cayenne
2 15-oz. cans of black beans, rinsed and drained
Juice of 1 1/2 limes
1/4 c. fresh chopped cilantro
1 1/2 c. cooked brown rice
Salt and pepper to taste
nutritional yeast to taste for garnish
Heat the oil in a pot over medium heat and add the onion and green pepper with a sprinkle of salt. Stir occasionally until the vegetables become limp, about 5 minutes. Add the garlic, tomatoes, cumin, and cayenne if using, stir well, and cook 5 minutes more. Add the black beans and stir into the vegetables, cover, and cook 5 minutes longer. Stir in the rice, lime juice, and cilantro and let sit just 2 minutes more. Add salt and pepper to taste. If serving immediately, garnish with nutritional yeast.
To freeze: Cool completely in the refrigerator. Freeze in the smallest container that will hold the contents; it should have a tight-fitting lid. To reheat: Thaw in the refrigerator overnight. Microwave at 75% power for 5 minutes and stir. Continue reheating at 3-5 minute intervals, stirring in between, until hot.