Black Bean Chili & Brown Rice Bowl

Rebeka Bergin Rebeka Bergin

    Rinse half a cup of Brown Rice until the water runs clear, then cook it according to the packet instructions.

    While the rice is cooking, heat 1 tablespoon of Olive Oil on a medium heat, then add the Onion and sauté for 3-4 minutes, until the onion turns translucent. Add the Garlic and cook for 30 seconds (don’t let the garlic turn brown). Add the Ground Cumin, Smoked Paprika and Chili Powder and fry the spices off for another 30 seconds.

    Pour the Chopped Tomatoes into the pot, season with Sea Salt & Black Pepper, and then add the Dried Oregano and Black Beans. Bring the pot to the boil, reduce the heat, cover, and simmer for 10 minutes. Stir occasionally, and add a splash of water if it starts to stick.

    Drain the rice and spoon it into bowls. Then add a cup of shredded Romaine Lettuce to each bowl and the diced Tomato alongside it, leave a space and spoon in the Black Bean Chili.

    Smash a ripe Avocado down in a bowl with the Lemon Juice and Sea Salt & Black Pepper, and then spoon it evenly onto the Black Bean Chili & Brown Rice Bowls to serve.

Article ID,18314756153,Servings,2,Paper Link,

Black Beans,200g Canned,rinsed
Chopped Tomatoes,200g Canned
Olive Oil,1 Tablespoon
Garlic,2 Cloves,minced
Smoked Paprika,1 Teaspoon
Ground Cumin,2 Teaspoons
Chili Powder,½ Teaspoon
Dried Oregano,½ Teaspoon
Sea Salt & Black Pepper,A Pinch
Brown Rice,½ Cup,"uncooked, rised thoroughly"
Romaine Lettuce,2 Cups
Fresh Tomato,2,deseeded & diced
Ripe Avocado,1
Lemon,½ ,juiced
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.