Tex Mex Rice Bowl
With a serving of greens and beans, this rice bowl provides southwest flavors and antioxidants for longevity. The rice cooking method reduces arsenic levels.
1 cup brown rice
2 teaspoons salt
juice of half a fresh lime
1 teaspoon vegetable oil
1 small red onion
1 cup fresh spinach
3 cloves garlic
15 oz can black beans, drained and rinsed
1 teaspoon cumin
dash of cayenne pepper
dash of mustard powder
dash of dash of turmeric
Salsa
Cherry tomatoes, halved
Avocado, sliced
Frozen corn, warmed slightly
Boil a large pot of water and add brown rice. Boil for 20 minutes. Generously salt the water and continue to boil until tender, about 15 minutes.
While rice cooks, chop onion and garlic. In a large skillet, heat oil and sauté onions for about 3 minutes. Add garlic and spinach and sauté until spinach is wilted, about another minute. (Add a few tablespoons of water or broth if the vegetables begin to stick.) Stir in beans, cumin, cayenne, mustard, and turmeric. Salt to taste.
Drain rice through a mesh strainer and mix in lime juice. Serve the bean mixture over the rice and top with salsa, cherry tomatoes, avocado, and corn.