Cook a cup a rice per instructions; if white, rinse until water runs clear, cover with twice as much water as there is rice and out on high on the stove uncovered. Once it boils turn it down to medium and put the cover on half way. Once you see craters forming turn it down to low, put the stove on low and cover it for 10-15 minutes until done.
While that is on chop & fry a small onion, half a pepper, 2 cloves of minced garlic and a small fresh chili. I fry mine in red wine to avoid the oil.
Once those are getting soft add in a can of chopped tomatoes and a can of drained and rinsed kidney beans. At this point I added in a few thinly sliced leaves of chard, just because I had some from my veg box and it makes this super easy dish that much healthier.
When the rice is done mix that in along with a teaspoon each:
- cumin
- cayenne pepper
- salt
- pepper
- onion powder
- garlic powder
Serve with some fresh avocado, salsa or coriander.