Ingredients:

3 cups water
1½ cups parboiled rice, uncooked
1 teaspoon canola oil
1 onion, finely chopped
1 clove garlic (optional) OR 1 tsp garlic powder
1 teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon celery seed
¼ teaspoon ground black pepper
1 teaspoon worcestershire sauce
1 can (19 oz or 540 mL) tomatoes, diced, canned
1 can black beans

Directions:

1. In a large pot, add water 3 cups
2. Stir in parboiled rice. Bring to a boil again. Turn heat to very low and cover. Cook for 15-20 minutes. Don’t lift cover to peak until time is up. Set aside.
3. In a separate large pot or saucepan add canola oil 1. Heat on medium heat.
4. Add: onion and garlic. Cook until onion is tender, stirring occasionally for about 5 minutes.
5. Add chili powder, ground cumin, celery seed, ground black pepper, worcestershire sauce, tomatoes, black beans, and cooked rice
   
6. Bring to boil and simmer for 20 minutes or until most of the liquid evaporates.

Serves 6

Tips:

– Serve with grated cheese and pita bread.