Brown rice, black beans, steamed spinach and 1/2 avocado

Ingredients

• Water

  Plain, clean water

  ¼ cup or 59g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Cooked, boiled, drained, with salt

  8 oz or 227g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

Directions

1. Heat water in a large saucepan over medium heat.
2. Add the onion and cook until soft, about 7 minutes. Add the garlic and cook about 3 minutes or until tender.
3. Stir in the rice and cook, stirring, for 1 to 2 minutes.
4. Stir in the vegetable broth and bring to a boil.
5. Reduce the heat, season with salt and pepper to taste, cover and simmer for 35 minutes, stirring occasionally.
6. Uncover and add spinach, stirring until the spinach wilts.
7. Stir in the beans and basil. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender.
8. Taste and adjust the seasonings if needed. Serve hot.

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