Black Beans And Rice With Veggies

• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup celery, chopped (about 2 stalks)
• 1/2 cup carrot, chopped
• 1 cup diced tomato
• 3/4 cup uncooked brown rice
• 1 1/2 - 2 cups vegetable stock (I used homemade stock)
• 1 teaspoon ground cumin
• 1/4 - 1/2 teaspoon cayenne pepper (to taste)
• 1 (15 ounce) can organic black beans, drained and rinsed

1. In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
2. Add the rice and saute for 2-3 minutes.
3. Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
4. Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
5. This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.

extra virgin olive oil, onion, garlic, celery, carrot, tomato, brown rice, vegetable stock, ground cumin, cayenne pepper, black beans

Taken from www.food.com/recipe/black-beans-and-rice-with-veggies-409128 (may not work)