1 cup long-grain brown rice
2 cups water
1 small onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
24 oz. no- or low-sodium black beans, drained and rinsed
1¼ cups water
1 tsp. cumin
1 tsp. chili powder
Salsa (optional)
Grated cheddar (optional)
In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, cover, and reduce heat to low; simmer for 30-40 minutes until done. Meanwhile, in a medium skillet, sauté onion and garlic in olive oil until translucent, 3-4 minutes. Add black beans, water, cumin, and chili powder. Simmer until rice is done. Mash some of the beans to thicken if desired. Top with salsa and cheese, if desired.