- 2 c brown rice
- 3 c water
- 2 x 12 oz can black beans
- salt and pepper
- salsa
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalpeno pepper, minced
- ½ white onion, sliced
- 1 tbsp minced garlic
- 1 avacado, halved, pitted and sliced
Combine water and rice in pot over medium high heat. Bring to a boil. Reduce heat to low and simmer, covered for 20 to 30 minutes or til cooked. Turn off heat and let sit covered an additional 10 minutes.
While the rice is cooking, heat the oil for the pepper medley in a saute pan and saute the peppers, onion and garlic until softened.
Heat the black beans in the liquid from the can in a saucepan over medium heat. Season with salt and pepper.
In a bowl, place ¼ of the brown rice, top with ¼ of the black beans, then the pepper medley. Spoon salsa overtop. Repeat for remaining servings.
Serve with siced avacado.
