This brown rice with black beans and corn is very versatile, and can be served a variety of ways including burritos, buddha bowls, or even salads. Perfect for a quick meal on busy weeknights!
In a small saucepan, cook rice in the water according to package directions.
While rice is cooking, heat 1 tablespoon of extra light olive oil over medium heat in a large saucepan. When it begins to shimmer, add onion and pepper. While stirring occasionally, cook for about 5 minutes, or until onion becomes translucent.
Add garlic, cook for an additional minute.
Add in chili powder, paprika, cumin, oregano, cloves, nutmeg, salt, pepper, and additional extra light olive oil. Stir to combine. Cook for an additional 2 minutes, stirring frequently.
Add in black beans, corn, and tomato sauce. Stir to combine. Cook for 10 minutes over low heat, stirring occasionally.
When both the rice and the bean mixture are finished cooking, combine the rice with the black bean mixture. Stir until thoroughly combined. Serve as desired!
Meal idea: spread some of the mixture on a tortilla shell, top with desired toppings such as sour cream, grated cheese, salsa, guacamole, etc., roll up into a burrito and serve warm.
Credit: The Panicked Foodie