80--- Vegetarian Mexican Stir Fry over Black Rice

Easter snuck up on me.

I refuse to let the same thing happen with our next holiday.

So I got a jump start.

Ole! Cinco de Mayo is right around the corner.

Celebrate with vegetables.  And black rice.

Vegetarian Mexican Stir Fry over Black Rice
Serves ~5

1 1/4 cups black rice
2 1/2 cups vegetable broth
2 tsp olive oil
3 cloves garlic, finely minced
1 red onion, cut into large chunks
1 green pepper, cut into large chunks
2 yellow squash, cut into large chunks
1 can black beans, drained and rinsed
3/4 cup frozen corn kernels
4 oz canned hot roasted green chiles
2 vine-ripe tomatoes, seeded and coarsely chopped
1/2 cup water, divided
2 oz crumbled feta cheese for garnish, if desired

SEASONING
1 tsp cornstarch
1 tsp chili powder
1/2 tsp vegetable bouillon powder
1/2 tsp dried minced onion
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp raw sugar
Dash cayenne pepper
Dash ground cinnamon
Dash black pepper

Bring water and rice to a boil in a medium saucepan.  Cover, reduce heat to a simmer, and cook for 50-55 minutes, or until all water is absorbed.

Combine all seasoning ingredients and use a pestle to crush and mix well, set aside.

Heat olive oil in a large wok or skillet over medium-high heat.  Add minced garlic, onions, and green pepper.  Saute for 3-4 minutes, until slightly softened.  Add in squash, corn, black beans and 1/4 cup water.  Continue to saute for ~ 5 minutes, until vegetables soften.

Stir in green chiles, remaining 1/4 cup water, and seasoning mixture.  Cook for ~3 minutes, until liquid has thickened.  Fold in tomatoes and remove from heat.

Serve 1 cup of stir fry over 1/2 cup rice.  Garnish with crumbled feta cheese if desired.

Nutrition Info per 1 serving: 259 calories, 5 g fat, 12 g protein, 40 g carbohydrates, 8 g fiber