Black Beans and Brown Rice

• 1 cup Brown Rice
• 2 cups Water
• 1 teaspoon Chili Powder (optional)
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 whole Bell Pepper, Diced
• 2 cans (15 Oz. Can) Black Beans, Partially Drained
• 4 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Italian Seasonings
• 2 teaspoons Cumin
• Olive Oil

1. First get the rice cooking.
2. Rinse the rice and put it in a pot or rice cooker with water.
3. The chili powder is optional, but seasoned rice is so good.
4. Add about a tablespoon or two of olive oil to a pot over medium-high heat and saute onion and garlic until soft and translucent, a few minutes.
5. Add the bell pepper and saute for a couple of minutes more.
6. Add the black beans, apple cider vinegar, the Italian seasonings, cumin, then reduce heat to medium-low, cover and let simmer for about 15 or 20 minutes, stirring occasionally.
7. If there isnt enough liquid when you go to stir it and the beans are drying out, just add some water to m0isten things up.
8. Taste and adjust the seasonings if necessary.
9. Before serving, I added some zest from a small lime, squeezed out the juice and stirred in some chopped parsley.
10. I wish that I had cilantro instead, but, oh well.
11. To serve, put some rice in a bowl and top with black beans.
12. I like more beans than rice, so I only use about 1/4 cup rice to about 1/2 cup beans.
13. But use the rice-to-bean ratio you prefer.
14. You can top it with cheese, sour cream, raw onion, and/or salsa.
15. I eat mine plain with a fork, but my boyfriend likes to add salsa and scoop his up with tortilla chips.

brown rice, water, chili powder, onion, garlic, bell pepper, black beans, apple cider vinegar, italian seasonings, cumin, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-beans-and-brown-rice/ (may not work)