Yield: 4 – 6 Servings

Prep Time: 15 min
Cook Time: 45 min

1 ea                 Onion

5 clvs              Garlic, minced

1 ea                 Red bell pepper, seeded and diced

2 tbsp             Ginger, grated

1 ea                 Carrot, finely diced

1 ea                 Celery stalk, finely diced

1 ea                 Jalapeno pepper, seeded and minced

¼ cup             Water, for sautéing

3 tbsp             Worcestershire sauce

1 tsp                Cumin, ground

1 tsp                Coriander, ground

½ tsp              Sea salt

¼ tsp              Black pepper

2 cups             Black beans, canned, rinsed and drained

3 cups             Brown rice, cooked

1 ea                 Avocado, sliced

¼ cup             Cilantro, fresh chopped

4 ea                 Green onions, sliced

1. In a skillet or pot over medium-high heat, sauté the onion, garlic, bell pepper, ginger, carrot, celery, and jalapeno in the water until tender.
2. Add the Worcestershire sauce and spices to the onion mixture and stir to combine.
3. Add the beans and rice, and stir completely, cooking over medium heat until warmed through.
4. Garnish with the avocado, cilantro, and green onions before serving.