Brown Rice Red Bean Bowl

Ingredients

• 1 cup uncooked brown rice
• 1 1/2 cups water
• 2 teaspoons vegetable oil
• 2 cloves garlic, peeled and minced
• 1 small yellow onion, chopped
• 1 bell pepper, cored, seeded, and chopped
• 1 fresh tomato, coarsely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 2 cans (15.5 ounces each) low-sodium red kidney beans, drained and rinsed
• 1 1/2 cups water
• 1 avocado, peeled, pitted, and chopped
• 2 tablespoons fresh cilantro, chopped (optional)

Method

1. 1 Combine rice and 1 1/2 cups water in a pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until tender, about 45 minutes.
2. 2 Heat oil in a large skillet over medium-high heat. Add garlic, onion, bell pepper, and 2 tablespoons water. Cook until golden, about 10 minutes.
3. 3 Add tomato, salt, cumin, beans, and 1 1/2 cups water to the skillet. Cook until beans are very soft, about 20-30 minutes.
4. 4 Divide cooked rice among 4 bowls. Top with bean mixture, avocado, and cilantro if using. Serve immediately or refrigerate for up to 3 days.