2 cups brown rice

4 cups homemade vegetable broth

1 can 8 oz black or kidney beans, rinsed

1 red onion

4 garlic cloves, minced

2 bell peppers, diced (I like to use different colored peppers)

2 tbsp avocado oil

2 tbsp salt

1 tbsp paprika

1 tbsp chili powder

1 tbsp coriander

1 tbsp taco seasoning (I use Penzey’s spices)

1 tsp cumin

1 bunch cilantro, minced (optional)

Tofuffi sour cream (optional)

Tortilla chips (optional)

Prepare brown rice as directed using broth instead of water (I use my instapot for quick prep)

Use large skillet and heat to medium, adding oil when hot.

Add diced onion and sauté for approximately 5 minutes until edges start to brown. Add garlic. Stir until fragrant. Add diced bell peppers and salt, stir, and cook for 5-7 minutes. If mixture seems a little dry or begins to stick, add a little water or broth . I usually end up adding about 1/4 broth while my veggies cook. Add the beans during the last couple minutes of the veggies- just long enough to get them hot. Add the remaining spices and mix well. Add spiced vegetables to your prepared rice, stir well.

Taste and adjust seasonings to your preference. I usually add a little more salt and chili powder and spice.

Top with sour cream and cilantro. serve with tortilla chips.