1 cup rice (I use white aborio, but short-grain brown is also good)
14 oz can of black beans
1 small red onion
1 small green pepper
3 vine-ripened tomatoes or smaller regular tomatoes
1/2 cup medium salsa (I use peach mango, yum!)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
vegan sour cream (optional)
1 avocado (optional)
*I use a rice steamer for mine, so myinstructions involve that specifically.*
Rinse your rice in a strainer with warmwater until the water runs clear. Putthe rice and 1 1/2 cups of water intothe rice steamer and set to "Cook."
Warm your canola oil in a deep mediumpan over medium heat.
Dice your onion and pepper into 1/2-inchchunks and dump in the pan. You wantthem to carmelize, so adjust your heatto high-medium.
Cut your tomatoes into 1-inch chunks andset aside. Drain your black beans andrinse in a strainer.
When the onions and peppers begin toturn translucent and carmelize add thesalt and pepper and allow to cook forabout one more minute.
Add the tomatoes, black beans and salsa.Stir all together and turn the heat downto allow the mix to simmer and reduce.Cook for about 5 minutes.
Slice an avocado into thin long cuts andcut those in half.
By now your rice should be done. Spoonout of the steamer and into the pan,mixing all the ingredients together. Addmore salsa if you want a more liquidytexture.
Place the rice and bean dish into a bowlor on a plate and arrange your avocadohow you see fit. Add about a tablespoonof vegan sour cream and enjoy!