Vegetarian Taco Rice Salad

1 c dry Minute brown rice
1 T olive oil
1 12-oz package Tofurky Ground Beef Style
3 cloves garlic
1 t cumin
1 t chili powder
dash of salt
15 oz can black beans, rinsed
1/2 c minced red onion
6 cherry tomatoes, quartered
8 c romaine hearts, cut into bite sized pieces
1/2 c low fat cheddar, shredded
1/2 c low fat sour cream
1/2 c salsa

Prepare the rice, according to the package instructions. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and stir-fry until you can smell the garlic. Add the Tofurky Ground Beef Style and sauté. Add the cumin, chili powder, and salt, and mix in. Once the rice is down, add it to the skillet and mix in. Set aside. To make the dressing, mix the sour cream and salsa. Put the rice mixture, dressing, lettuce, beans, tomatoes, and cheese on the table for people to make their own salads.

Serving Size: 4 3-cup servings