Makes 6 to 8 servings
Brown Rice (or about 6 cups cooked brown rice):
2 cups uncooked brown rice
5 cups water
1 teaspoon salt
2 Tablespoons olive oil
1 large onion, chopped
2 large bell peppers, diced
1 to 1 1/2 Tablespoons minced garlic
2 Tablespoons mild chili powder
1 Tablespoon mild smoked paprika
3 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can diced tomatoes
1 cup water
1 Tablespoon vegetarian chicken-style seasoning
1 Tablespoon lime juice
8 ounces Cheddar (or other preferred) shredded cheese*
1/3 to 1/2 cup sour cream*
1/2 cup finely chopped fresh cilantro
To cook the rice: In a medium saucepan, combine the uncooked brown rice, water and salt; bring to a boil over high heat, then reduce the heat to low and cook, covered, for 45 minutes, or until the rice is tender and all of the water is absorbed.
To make the Veggie-Bean mixture:
In a large saucepan, saute the onion and bell peppers in olive oil until tender.
Stir in the garlic, chili powder and smoked paprika; continue sauteing for a minute or two.
Stir in the drained black beans, tomatoes, water, vegetarian chicken seasoning and lime juice; bring to a boil over medium-high heat, then reduce the heat to medium-low and cook gently for 10 to 15 minutes, stirring occasionally.
To serve (all measurements are approximate!):
Into each bowl, place 3/4 to 1 cup cooked brown rice.
Ladle about 1 cup of the veggie-bean mixture over the rice.
Top veggie-bean mixture with 1/4 cup of shredded cheese.
Place 1 Tablespoon of sour cream in the center.
Sprinkle with 1 Tablespoon of cilantro.