Gallo Pinto

Menu:
Gallo Pinto
Whole Wheat Tortilla
Avocado, Salsa

Recipe (originally from the Chicago Tribune):

Prep Time || 15 minutes
Cooking Time || 20 minutes
4 Servings

1 T. Olive Oil
3 cloves garlic, minced
1 med. onion, chopped
1 t. each: ground cumin, ground coriander, ground ginger
2 cans (15 oz. each) black beans, drained
1 c. long-grained rice, cooked
3 T. steak sauce
Chopped cilantro, sour cream, diced tomatoes, sliced green onions

1. Heat the oil in a large, heavy skillet over medium heat; add garlic and onion. Cook, stirring occasionally until onion is golden, about 5 minutes. Add cumin, coriander and ginger; cook, stirring until fragrant, about 1 minutes.
2. Add beans; cook, stirring until heated through, about 3 minutes. Stir in rice; cook, stirring until heated, about 2 minutes. Stir in steak sauce to evenly coat rice and beans. Pass cilantro, sour cream, tomatoes and green onions at the table.