Recipe: Yellow Rice & Black Beans

Yum. Black beans simmering away on the stove.
This recipe is very simple, and you can keep most of the ingredients on hand. The recipe actually came from an old housemate of mine whose cooking I definitely miss (like her delicious vegan biscuits and gravy).

What you'll need:
1 pkg yellow rice (I use Mahatma brand Saffron Yellow Rice), or white rice and Goya Sazon seasoning packet
water for rice
1 or 2 plum tomatoes
2 14-oz. cans black beans (or 1 28-oz. can) with about 1/2 the liquid drained off
vinegar (cider or white)
2 limes
onion
garlic
vegetable oil
avocado (optional, but highly recommended)

1. Put up the water for the rice, and put rice in as soon as it starts boiling
2. Chop onion and garlic, and saute in a bit of vegetable oil, stirring occasionally so the garlic doesn't burn.
3. Chop tomatoes finely and set aside.
4. Add black beans to onions and garlic once onions have become translucent.
5. Slice avocado thinly and set aside.
6. Add vinegar and the juice of one lime to the black beans, stirring occasionally.
7. Cut the rest of the lime into slivers and set aside for garnish.
8. Once the rice is done, add the tomatoes to it and fluff/stir with a fork.
9. Serve with the black bean mixture on top of the rice and avocado and lime slices on the side. Enjoy!

This recipe makes about 2 large servings as an entree. If you are using it as a side dish instead of a meal, it would probably make 4 servings.