You can eat this alone or add it to your enchiladas (I suggest adding broccoli to the mix if you do) or to tacos for a vegetarian/vegan friendly version.
Marc and I enjoyed it alone just yesterday. It was great, but we may be biased because we love Mexican inspired dishes. I also had it this evening for dinner as a filler in my tacos. I think I made Marc jealous since he was working late.
It’s just another one of those simple meals. While the rice cooks you can finish other tasks around the house or in my case school work.
Total time: 1 hour (depends on how long your rice cooker takes)
Ingredients:
- 2 cups brown rice
- 4 cups water
- 1 tsp turmeric
- 1 15 ounce can black beans
- 2 cups frozen vegetable mix, thawed
- 5 scallions, chopped
- 1/2 Avocado, sliced and chopped
- 1/2- 1 tsp cayenne pepper (to your taste)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 – 1 tsp pepper
- Mexican cheese blend for topping (optional)
Directions: 1. Add rice, water and turmeric to rice cooker and cook according to cookers directions. 2. Once rice is done add in beans, vegetables, scallions, avocado and spices. Mix well. I mix all ingredients in the same bowl from the rice cooker while rice is still on the warm setting. It should warm the thawed veggies up fairly quickly. Top each serving with cheese if desired.
Serves: 6 (or makes enough for a 9 x 13 inch pan of enchiladas)
Enjoy in enchiladas or tacos!!