Southwest Brown Rice Recipe | Dr. McDougall

Ingredients

• 1/4 Cup Water
• 1 Onion, sliced and separated into rings
• 1/2 Tsp Garlic, minced
• 1 Tsp Cumin
• 1 Tsp Chili powder
• 14.5 Ounce Can Stewed tomatoes
• 1/3 Cup Salsa or picante sauce
• 1 Cup Instant brown rice
• 15 Ounce Can Kidney beans, drained and rinsed
• 1 Avocado, peeled and chopped (optional)