(Venezuelan Black Beans and Rice)

Ingredients

• •1 medium onion, chopped
• •1 stalk celery, diced
• •1 small red pepper, diced
• •1 cup long-grain white rice, rinsed and drained
• •14 ounces broth
• •1 teaspoon turmeric
• •1 teaspoon oregano
• •1 teaspoon salt
• •1 cup egg substitute, liquid—scrambled
• •15 ounces black beans, canned—heated
• •1 teaspoon crushed red pepper
• •Lemon wedges and Tabasco to taste

Directions

1. 1Sautee onion 2 to 3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2 to 3 minutes. Reduce heat to low.
2. 2Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15 to 20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice.
3. 3Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and Tabasco.