BLACK BEAN AND RICE BOWL WITH CHILI SAUCE ENJOY DAN:

           BLACK BEAN AND RICE BOWL WITH CHILI SAUCE by CHEF DAN:

Serves 4

FOR THE RICE:

2-1/2-cup water

1-cup Jasmine Brown rice

1 (8 Oz) can tomato sauce

2 teaspoons chili powder

FOR THE BEANS:

1 (15 Oz) can black bean, drained

1 Teaspoon chili powder

1/4--teaspoon EACH ground cumin, ground coriander, dried oregano & black pepper

1/2-teaspoon kosher salt

1 tablespoon olive oil

1/2-cup onion, diced

1 bell pepper, diced

1(8 Oz) bag frozen peas

5 cherry tomatoes, quartered

2 tablespoons fresh basil

SWEET CHILI SAUCE:

1/4-cup regular yellow mustard

2 tablespoons pure maple syrup

1 tablespoon chili powder

1 tablespoon water, or more

GARNISH:

1 ripe avocado, hot sauce and goat cheese

INSTRICTIONS:

1.   Prepare the rice first by combing all the “rice” ingredients in a pot and bring to a boil.

2.   Once boiling immediately turn to lowest heat, cover cook for 35-40 minutes.

3.   Once cooked let sit for 5 minutes, and fluff with a fork.

4.   In a skillet add oil over medium-heat and when sizzling.

5.   Add onion, bell pepper and peas, sauté for 4-5 minutes, stirring occasionally.

6.   Pour in the black beans and next 6 ingredients and cook for 3 minutes.

7.   Remove from heat and stir in tomatoes and basil.
in a serving bowl add rice mixture and top with black bean mixture.

8.   In a bowl whisk all sweet sauce ingredients until thickened, adding more waters needed.

9.   Drizzle with chili sauce.

10.                Divide among bowls and top avocados, hot sauce and goat cheese.

ENJOY DAN:                                     SING SONGS & PLANT RICE!!