1 1/2 cups rice
2 ripe avocados
2 cans kidney beans (or any other)
2 large onion
1 small eggplant - optional
1-2 bell peppers - optional
2 large tomatoes or a box of cherry tomatoes
1-2 cloves garlic, crushed.
2 tablespoon vegetable oil
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper - optional
salt and pepper to taste
Cook rice in a large pot.
If using eggplant and pepper, preheat oven to 400 degrees.
Pour 2 tablespoons of oil into large skillet and set on medium-high heat. Slice the onions and sauté them for 7-10 minutes. Add the cumin paprika and cayenne pepper, if using and mix quickly with a wooden spoon for 30 seconds. Drain the beans and add them to the onions and spices. Stir and lower the stove to medium-low. cover and let cook for 10-15 minutes.
Dice the peppers and eggplant into 1/2 inch cubes, toss with 2 tablespoons oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, and roast on a sheet pan for 20-30 minutes.
Dice the tomatoes, place them in a bowl and pour 2 tablespoons lemon juice on them. Add the garlic, chopped cilantro and 1/4 teaspoon of salt. Toss the ingredients and set aside.
Cube the avocados, squeeze some lemon juice on them an set aside.
When the rice is ready, serve into bowls and let everyone serve themselves vegetables.