Sounds kinda bland but trust me this is delicious. This recipe originally came from the E2 diet (you can get the book over there on the right) and I modified it a little as shown below. Did this mainly because of acid reflux, so removed the tomatoes and salsa but did keep the chili powder. Also added mushrooms to make up for the removal, and I just like mushrooms 🙂
I also removed the Bragg liquid aminos. I figured the recipe puts it in there for added protein as well as taste, but from some of the things I have read about it I’m not sure I want to try it. Besides it still adds a lot of sodium to the mixture.
Brown Rice – 16 ounces
black beans – 16 ounces
vegetable stock – 32 ounces
chili powder (red) – 1 teaspoon
green onions – 2 ounces
corn (fresh, frozen, or canned) – 16 ounces
bell pepper (red, yellow, or green) – 20 ounces
Mushrooms – 1-1/2 cups
avocado – 8 ounces
Sauté rice in large skillet on high heat for 5 minutes, stirring constantly until rice begins to brownand pop. Add vegetable stock. Reduce heat to medium, and cook uncovered for another 25 minutes or until the liquid has been absorbed and only a few bubbles of water show between the grains of rice. Turn off heat, cover, and let rice sit on warm stove for 10 minutes.
Heat the beans with water or stock, and chili powder.
Place the chopped vegetables in individual bowls. You can either mix them in with the rice and simmer for a bit or serve them fresh on top of the rice
Same with beans, either mix in or ladle on top of rice
Add avocado on top of the beans. ( I even added a little Feta Cheese to top as well)
Whats great is that it makes quite a bit so the next day I had left overs for lunch, with out the avocado though. For lunch I took a piece of whole wheat tortilla, warmed up, and spread Roasted Red Pepper Hummus on it then scooped a generous amount of the beans and rice for a nice burrito