Black Beans And Rice With Veggies - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup celery, chopped (about 2 stalks)
1/2 cup carrot, chopped
1 cup diced tomato
3/4 cup uncooked brown rice
1 1/2 - 2 cups vegetable stock (I used homemade stock)
1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper (to taste)
1 (15 ounce) can organic black beans, drained and rinsed

Preparation

In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
Add the rice and saute for 2-3 minutes.
Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.