Black Beans and Brown Rice Extravaganza

Serves 3-4

INGREDIENTS:

2 cans black beans, rinsed and drained

1 cup water or vegetable stock

1 tablespoon Bragg Liquid Aminos (or soy sauce)

1 teaspoon red chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn: fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked brown rice (or white)

Salsa, guacamole, or tamari, to taste

INSTRUCTIONS:

Heat the beans with water, Bragg’s or soy sauce, and chili powder.

Chop vegetables and place 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 on top of the beans.

Add salsa or tamari to taste.