Ingredients:
- 1/2 white onion, chopped
- 1 clove garlic, chopped
- 1 Tbsp of olive oil (estimate: pour gently counting for 1 second)
- 1 can of black beans, un-rinsed
- 1 handful of mushrooms, peppers, or half a can of diced tomatoes, depending on what you like
- 1/2 packet of taco seasoning, or whatever other seasoning you like
- 1 cup of rice
- 1 package of tortillas (optional)
- A few pinches of salt
- A few pinches of pepper (optional)
- Shredded cheese (optional)
- Salsa (optional)
- Combine 1 cup of rice and 2 cups of water in a pot. Add a small slice of butter if you like. Cook according to the directions on the bag/box of rice (this usually includes bringing it all to a boil, covering with a lid, setting it on simmer for 20 minutes, and then keeping it covered off the burner for 5 minutes. But it depends on the type of rice you bought, so read up and plan accordingly.)
- In a separate pan, turn the heat up to medium-high. Add your olive oil. Once the oil is hot, add the onions and garlic. Stir them around until the onions glisten.
- Add a pinch of salt.
- Add pepper if you like pepper.
- If you want mushrooms, now is a good time to add them. Let them cook for a bit until they get soft.
- Stir in the can of beans, un-rinsed.
- Add your peppers/tomatoes if you want them. Make sure you drain them if they come in a can. The dish won’t need more liquid.
- Add your taco/other seasoning and stir it all around.
- Set it on simmer until your rice is ready.
- You can serve the bean mixture over the rice, or combine it with the rice and wrap it up in a tortilla.
- Add cheese and/or salsa if you like.
If you’re feeling ambitious, serve all of this with a side of steamed veggies or salad.
You’re ready to eat.