1 tsp whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp salt
1 small orange bell pepper, finely chopped
1 15oz can black beans, rinsed and drained
1 large tomato, chopped
1 cup fresh or frozen corn kernels
2/3 cup chopped green onions (1 bunch)
1/4 cup lime juice
3 Tbs olive juice
1/2 cup sunflower seed, optional
1/2 avocado, diced, optional
1) Combine rice, cumin and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.
2) Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.
Review: I substituted bulgur for the rice and kept the cooking instructions the same. It worked just fine, but had fewer carbs. This was yummy, but I have a feeling it will taste better tomorrow, once the flavors all meld together.
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