Rice and Beans Bowl (and Guacamole Recipe)

This rice and beans bowl is definitely one of my go-to recipes when I want something that will give us lots of leftovers. It works well as a burrito filling, too.

Rice and Beans Bowl
4 cups cooked brown rice
2 15-oz cans black beans, rinsed and drained (pinto, red, or kidney beans work, too)
1 TBSP oil
2 cloves garlic, minced
1 tsp onion powder
water
salt

Toppings:
2 tomatoes, chopped
2 bell peppers (any color), chopped
guacamole (recipe below) OR 2 avocados, chopped
salsa (fresh, if possible!)
pickled jalapeños

Heat oil in a sauce pan over medium low heat. Add garlic and sauté for one minute. Add black beans, onion powder, and salt. Mash some of the beans with a wooden spoon to make paste. Add enough water to just cover the beans. Mix and let simmer for at least ten minutes (longer is fine).

Meanwhile, chop toppings and prepare guacamole and salsa.

Put about 1/2 cup cooked rice and 1/2 cup beans in each bowl. Add desired toppings, mix it all together, and eat up!

Yields 6–8 bowls.
Adapted from The Engine 2 Diet

Guacamole
2 avocados, peeled and chopped
2 cloves garlic, minced
1/4 cup red onion, diced
1 tablespoon pickled jalapeño, diced
2 tablespoons lemon juice
salt

Combine ingredients in a bowl. Mash the avocado with a fork until desired consistency is reached (I like to leave it a little chunky).
From the Cook This, Not That cookbook