Venezuelan Black Beans and Rice

Description
4 Servings

Ingredients

 * 1 can sweet corn cream style
 * 1 med Onion chopped
 * 1 stalk celery diced
 * 1 sm red pepper diced
 * 1 cup long-grain white rice rinsed and drained
 * 14 oz vegetable broth
 * 1 tsp turmeric
 * 1 tsp oregano
 * 1 tsp salt
 * 1 cup egg substitute, liquid scrambled
 * 15 oz black beans heated
 * 1 tsp crushed red pepper
 * emon wedges and tabasco to taste

Directions

 * Saute Onion 2–3 minutes; add celery, bell pepper and rice.


 * Cook stirring until rice turns pale, 2–3 minutes.


 * Reduce heat to low.


 * Add broth, turmeric, oregano and salt.


 * Cover and cook until rice is tender and all liquid is absorbed, 15–20 minutes. *Remove from heat and fluff with fork.


 * Drain heated black beans and mix with rice.


 * Top with scrambled eggs and sprinkle with crushed red pepper.


 * Serve with lemon wedges and tabasco.