• 1 cup brown rice
• 2-3 cups fresh baby spinach
• 2 medium tomatoes diced
• 1 medium onion diced
• 2-3 cloves garlic minced
• 1 cup Black or Pinto Beans drained and rinsed
• 2 cups low-sodium vegetable stock
• 1 1/2 tsp curry powder
• 1 tsp avocado or olive oil
• salt and pepper, to taste

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• Heat oil in a large skillet on medium heat and add garlic and onion. Saute until onion is translucent.
• Add diced tomatoes and cook until softened, ~3-4 minutes.
• Add spinach, beans, and rice and cook for a few minutes. Then, add vegetable stock and bring mixture to a boil.
• Season with curry powder, salt, and pepper.
• Turn heat down to a simmer, cover, and cook for ~18-2-0 minutes or until rice is tender.
• Once cooked, turn off heat and let cool before serving. Enjoy!

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