Rice and Bean Tacos
Prepare the brown rice:
bring to boil and then simmer for 50 min WITH THE LID ON and NO PEEKING!
cool for 10 minCook the beans, drain them and return to pan. (I used a whole can so I increased the ingredients) Add:
1 tsp Extra Virgin Olive Oil
1/4 tsp Chili Powder
1 pinch ground cumin
1/2 tsp ground coriander
2 tsp Bragg Liquid Aminos
Himalayan salt to taste
Then mix rice, beans and add 1/4 to 1/2 cup fresh corn.
Use Corn Tortillas, also salsa or guacamole.