1 Tbsp. oil
1 Tbsp. garlic, minced
1/2 c. red onion, chopped
1 c. bell pepper, chopped
1 c. tomatoes, chopped
3 c. water
1 1/2 c. rice
1 c. black beans
1 Tbsp. cilantro, chopped
1 c. tomato sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 c. shredded cheese
1/2 avocado, cubed (garnish)
Preheat oven to 400 degrees.
Put oil in a cast-iron skillet over medium heat.
Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
Add pepper and saute 2-3 minutes or until peppers have softened.
Add tomatoes and saute 1 minute.
Remove sautéed vegetables and set aside.
Pour water into the skillet and wait for it to come to a boil.
Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
Make a circle in the center of the rice and add your sautéed vegetables to the skillet and mix.
Add black beans, cilantro, tomato sauce, chili powder, cumin, salt & pepper, and stir.
Add cheese on top.
Bake in a preheated oven for 20-25 minutes.
Allow to cool for 5 minutes.
Garnish with avocado and cilantro (optional)
Enjoy!
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