Smoky Beans and Rice

Aaron and I were just in Florida visiting his parents and one of the things I always look forward to on our visits is their cooking. Aaron's mom is always testing new vegan recipes and this was one of my favorites. Plus it's super easy and quick to make. Barbara copied it out of a recipe book and I modified it a bit. Adjust the seasonings as you wish, though I think it's pretty good how it is.

Smoky Beans and Rice (serves 4)

1 cup rice, uncooked (any kind)
2 cups chopped tomatoes, with their juices*
1 cup canned or cooked chick peas
1 cup canned or cooked black beans
2 Tbls. soy sauce/tamari/Bragg's
1/4 tsp. liquid smoke
1 Tbls. chili powder
1 tsp. dried basil
1/2 tsp. dried oregano
2 Tbl. apple cider vinegar
1 avocado, diced

*I used campari, use whatever looks good to you.

Start making the rice according to package directions. While the rice is cooking, prepare the remaining ingredients. Combine all except the vinegar and avocado in a pot and bring to a boil. Reduce to a simmer, cover, and cook until the rice is done. Remove from heat and stir in the apple cider vinegar.

Spoon some rice into a bowl and top with the bean/tomato mixture and some of the cooking liquid. Top with avocado, and enjoy!