Black Bean and Rice Bowls

Ingredients:

• 1 cup dry rice
• 2 Tbsp extra virgin olive oil
• 2 cans black beans , drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• Kosher salt
• 1 tsp chili powder
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup vegetable broth or water
• 2 vine ripe tomatoes, diced
• 1 large avocado, diced
• 1/2 small jalapeños, diced
• 1 handful fresh cilantro, chopped
• 1 lime, juiced
• Shredded cheddar cheese
• Shredded iceberg lettuce

Directions:

1. Cook rice according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add bell pepper and red onion. Season with salt. Cook until veggies start to soften, 3-4 minutes.
3. Add black beans to skillet. Season with 1/2 tsp salt, chili powder, cumin, coriander, and garlic powder. Add chicken broth. Reduce heat and simmer about 5 minutes or until broth is reduced and beans are heated through.
4. In a small bowl mix together the tomato, avocado, jalapeño, and cilantro. Season with salt and mix in lime juice. Set aside.
5. To serve; scoop some rice in a bowl. Top with black bean mixture, cheese, lettuce, and tomato salsa. Enjoy!