E2 Black Beans and Rice

This dish is simple, yet satisfying. The heft of the rice and beans is balanced out by the clean, fresh flavors of the vegetables. Even my husband, a dyed-in-the-wool carnivore, gobbled this up. This one is going into regular rotation in my household!

E2 Black Beans and Rice

2 cans black beans, rinsed and drained
1 – 1 ½ C water or vegetable stock
1 T Bragg’s Liquid Aminos
1 t chili powder
2 – 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained
1 C corn fresh, frozen or canned
Red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 C cooked E2 Brown Rice
Salsa 
Heat the beans with water or stock, Bragg’s and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.

Serves 3 – 4

From “The Engine 2 Diet”