Sunday Night Dinner - Black Bean Rice Bowl

In an attempt to get back into cooking every day I spent half an hour yesterday going through recipes I'd cut from magazines but have never tried, and made a meal plan for the week (taking into account our schedule for the week). I wrote about how planning can be so helpful when dealing with hectic schedules in this post here about 2 years ago. It always comes down to planning, and in the fall when things are getting busier it becomes so much more important. I also get really excited about trying new recipes and eating good home cooked meals every night. Tonight's dinner was not a disappointment, it was easy and quick, with just enough leftover for lunch tomorrow. A couple of modifications could be made if you wanted - tossing some cubed chicken with the spice mix and cooking that together would add a bit more protein, or adding some shredded cheddar cheese on top would also be good. However, the way the recipe is below does make it vegan, if that's your thing. Either way, we will definitely make this one again.

Black Bean Rice Bowl (adapted from Canadian Living)
- 1 cup rice
- 1 tbsp chili powder
- 1/4 tsp each ground cumin, ground coriander, dried oregano, salt and pepper
- 1 tbsp vegetable oil
- 1/2 cup diced red onion
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 can (19 oz) drained and rinsed black beans
- 3/4 cup frozen corn kernels
- 1 tbsp lime juice
- 1 small avocado, pitted, peeled and diced
- 1 plum tomato, diced
- 1/4 cup chopped fresh cilantro

Cook rice according to your method, keep warm. Stir together spices, set aside.

In large skillet, heat oil over medium heat; cook red onion and green onions, stirring occasionally until softened, about 2 minutes. Stir in spice mixture and garlic. Cook, stirring, for 1 minute.

Add black beans, corn and 1 cup water; bring to a boil. Reduce heat and simmer until almost no liquid remains and corn is heated through; about 5 minutes. Stir in lime juice.

Divide rice among bowls; top with bean mixture, avocado, tomato and cilantro. Serves 4.