Cumin Rice & Black Beans

• 2 cups cooked brown rice
• 2 T extra virgin coconut oil
• 1/2 cup chopped red onion
• 1 jalapeno pepper, seeded and finely chopped
• 5 cups canned black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels, thawed
• 1 1/4 cups cherry tomato halves
• 2 scallions, thinly sliced
• 2 T coarsely chopped parsley
• 2 tsp red wine vinegar
• sea salt and black pepper
• 1 package of Paleowraps

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and jalapeno.
3. Cook, stirring, for 1 minute.
4. Add the beans, corn, tomatoes, and 3 T water and cook, stirring, 1 or 2 minutes, until
5. just heated through. Remove from heat.
6. Mix in cooked brown rice. Toss with the scallions, cilantro, and vinegar. Season to
7. taste with sea salt and black pepper.

brown rice, t, red onion, pepper, black beans, corn kernels, tomato halves, scallions, t, red wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/cumin-rice-black-beans-53069241 (may not work)