Simple & Spicy Vegan Rice Bowl

We are lucky enough to have a varied group of friends who introduce us to knew ideas like staying up past 10pm and being vegan.
Some stuff, like staying up past 10, is just not for us.

Other stuff, like veganism, we are willing to try every now and again.

Usually when we get together with our vegan pals, we just eat fries or tots because they transcend the boundaries of allergies and diversity.
However when we got together this week, I felt inspired to make a well-rounded meal for us all that would unite us in our hearts and in our stomachs.

Here’s what you’ll need:
1.5 c white or brown rice
3 c water
2 Tbsp vegetable oil
1 medium onion, diced
2 tsp garlic, minced
1 (15 oz) can black beans, rinsed and drained
3 tsp salt (I used Kosher salt because its what I had)
1 Tbsp cumin
1 tsp black pepper
1/2 tsp chili powder
1 tsp paprika

Here’s what you’ll do:
1. In a large skillet, heat vegetable oil over medium heat.

2. Once oil is hot, heat minced garlic and diced onion for about 1-2 minutes or until the start to become fragrant and soft.

3. Add uncooked rice to this mixture and stir till the grains of rice are lightly browned (this should only take a few minutes).
*You may need to add a touch more oil for this step to keep the rice from burning.

4. Add the water, salt, cumin, black pepper, chili powder and paprika and black beans. Raise the heat until the mixture begins to boil.

5. Once boiling, cover and reduce heat to low. Cook for 15-20 minutes until all water has been absorbed and rice is thoroughly cooked.

6. Allow covered skillet to rest on a cool burner for about 5-10 minutes before uncovering and serving.

Now, I’m not trying to brag or anything, but I believe the exact words from our friends were
“Best vegan meal we’ve had in months and, Danielle, you are so unbelievably talented and beautiful.”
… or something to that effect.
And if that’s not enough, consider this:
Just sayin’…

Until next time, cheers!