Black Beans and Rice

Rice (I cook mine in a rice cooker for 54 minutes. You can cook the rice on the stovetop or bake it if you do not have one.):

• 1½ cups Brown Rice
• 1 cup water
• 1 cup chicken stock
• 2 cloves pressed garlic

While rice is cooking prepare the following vegetables:

• ½ large white onion – chopped
• 1½ jalapeño peppers – deveined, deseeded & chopped
• 7 – 8 campari tomatoes – chopped

Beans:

• In a large sauté pan, brown 2 cloves grated garlic in 2 Tbsp. of butter
• Add 2 cans Black Beans (drained and rinsed). Set burner to a medium–low heat.
• Add 1 cup frozen corn
• Add 2 tsp. Ground Cumin
• Add salt (I use Kosher salt) & pepper to taste
• Cover and heat through. Stir occasionally.

Add the rice and vegetables to the beans. Add 1 cup of chicken stock to mixture. Stir and cover. Stir occasionally until heated through. 

Serve alone or top with homemade salsa. Reheat in the microwave for 2 minutes on 50% for a quick, satisfying and healthy lunch.