1 medium-sized onion, minced OR 1-1/4 cups freeze-dried onion, rehydrated
2 tablespoons coconut oil
Salt and pepper
1 teaspoon cumin powder
1 teaspoon garlic powder
1 chipotle pepper in adobo sauce (from can), minced
1 cup petite diced fire roasted tomatoes from can, with juice
Three 15.5 ounce cans seasoned black beans
Fresh cilantro stems and leaves OR fresh oregano leaves
Cook rice: add water, coconut milk, rice, and salt to sauce pan. Stir, bring to simmer, cover tightly, and cook over very low heat for 17 minutes. Turn off burner, flake rice with fork, cover, and let sit.
Mince onion and place in heavy-bottomed pot with coconut oil. Cook over medium high heat until onions are lightly colored. Season with salt and pepper, and continue stirring.