Mexican-Inspired Black Bean & Avocado Brown Rice

1 Tbsp Canola Oil
1 large onion, chopped
1 jalapeño pepper, chopped
1 cup Brown rice, short or medium grain is best
1 tbsp cumin seeds, ground
2 cups vegetable broth or water
1/2 cup black beans, cooked or canned
1/2 cup salsa
1 avocado, chopped
2 Tbsp fresh cilantro, chopped

Heat the canola oil in a saucepan over medium heat. Add the onion and cook until softened (a couple minutes). Add the jalapeño and rice, cook a couple more minutes, until the rice is fragrant. Add the cumin, cook 1 minute. Add the broth and bring to a boil. Cover and cook 20-30 minutes or until rice is cooked. (Stir occasionally and add more water if needed.)

Uncover; add beans and salsa. Stir until heated through. Stir in avocado, garnish with cilantro and serve immediately.

Makes approximately 4 3/4 cup servings.

*for added spice, use 1 chile chipotle instead of the jalapeño
*nutritional info is with vegetable stock, although water can be used instead if sodium is an issue for you
*tip - don't chop the avocado until you're about to add it or it will turn brown and unsightly

Number of Servings: 4

Recipe submitted by SparkPeople user LOSERSHAVEN.