- 2 cups brown rice
- 3 cups water
- 2 x 12 oz can black beans
- salt and pepper
- 1 Tbsp. olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalepeno pepper, minced
- ½ white onion, sliced
- 1 Tbsp. minced garlic
- 1 avocado, halved, pitted and sliced
Combine water and rice in a pot over medium/high heat. Bring to a boil. Reduce heat to low and simmer, covered for 20 to 30 minutes or until cooked. Turn off heat and let sit covered an additional 10 minutes.
While the rice is cooking, heat the oil for the pepper medley in a sauté pan and sauté the peppers, onion and garlic until softened.
Heat black beans in the liquid from the can in a saucepan over medium heat. Season with salt and pepper to taste.
In a bowl, place 1/4 of the black beans, 1/4 of the rice and the pepper medley. Spoon salsa over top and serve with fresh avocado slices. Repeat for remaining servings.