Mexican Rice Bowl

#### proposed Florent Aden-Antoniow

Ingredients

• 1 cup brown rice, uncooked
• 2 cups vegetable broth
• 1 onion, diced divided
• 1 stalk celery
• 2 garlic cloves, chopped divided
• ½ cup salsa
• 1 can black beans
• ¼ white wine
• ½ tsp cumin
• ½ tsp oregano
• 2 tbs olive oil, divided

Preparation

For the rice:

1. saute ½ onion, celery and garlic in 1 tbs olive oil until translucent and slightly browned.

2. about 5 minutes later add uncooked rice, salsa, and vegetable stock a nd cook rice covered on low for about 25 minutes, or until done.

For the beans:

4. saute ½ onion in 1 tbs olive oil for about 5 minutes or until translucent. Add garlic and cook 1 minute more. Add cumin and oregano, black beans and white w ine. Season with salt and pepper to taste and simmer on med-low heat until liquid has cooked out, about 5 minutes.
5. assemble Bowls:
6. start with greens of your choice, add rice, beans, and then top with any or all of the following:

• thawed frozen corn
• chopped bell peppers
• jalapenos
• avocado
• cilantro
• tomato

Enjoy !