Ingredients

• 1 cup - long-grain brown rice, like basmati
• 3 cups - vegetable stock
• 2 cups - packed cilantro or coriander leaves
• Juice of 1 lemon
• 1/4 of a regular-sized habanera pepper (use more or less per taste)
• salt to taste
• 1 cup - black beans, soaked for several hours or overnight. Cook the beans on the stovetop or in a pressure cooker until tender. Reserve a cup of the cooking liquid and strain the beans.
• 1/4 cup - vegetable stock
• 1- large onion, finely chopped
• 5-6 cloves - garlic, minced
• 1 - chipotle chilli in adobo sauce, finely minced
• salt and ground black pepper to taste

How to Make Fat-Free Burrito Bowl with Peas Guacamole

• Place the cilantro, lemon juice and pepper in a blender with half cup of the vegetable stock.
• Blend into a smooth paste.
• Place the rice in a strainer and wash it.
• Washing the rice ensures it won't burn as soon as you put it on a dry saucepan (remember we are not using any oil here).
• Heat a saucepan and add washed rice.
• Saute for a minute or until the rice starts to dry and turn opaque.
• Add the cilantro paste and the remaining vegetable stock and salt to taste.
• Boil, then turn the heat down to low and put on a tight-fitting lid.
• Let it cook undisturbed for 45 minutes.
• Turn off the heat and let it continue to stand for at least 10 minutes more.
• Recipe courtesy: Holy Cow Vegan