Spicy Vegan Rice Bowl

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 2

Ingredients
1/2 cup of brown rice
4 cloves of garlic
1 shallot
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
1 tsp of chili powder
1/2 tsp of chipotle pepper
1/2 tsp of oregano
1/4 tsp of coriander
1/4 tsp of cumin
1 tbsp of tomato paste
1 cup of canned pinto beans
2 fresno peppers
1 ear of corn
1 avocado
Cilantro and parsley for garnish 

Directions
1. Add rice to a medium sized pot and cover with water.  Boil for 15 minutes, or until all excess water has evaporated.  Remove from heat and let cool.

2. While rice is cooking, mince garlic and slice shallot and fresno peppers.  Remove kernels from corn and set aside.

3. Heat a medium sized frying pan to medium high heat and drizzle in a small amount of oil.  Add in garlic and shallots and saute for 2-3 minutes.  Add in cooked rice along with onion powder, garlic powder, paprika, chili powder, chipotle pepper, oregano, cumin, coriander and tomato paste.  Mix well and set aside.

4. Heat a medium sized frying pan to medium high heat and drizzle in a small amount of oil.  Add in fresno pepper slices and saute for 2-3 minutes.  Add in corn and saute for an additional 2-3 minutes.  Remove from heat and let cool.

5. When ready to serve, add rice to bowls and portion in pinto beans, corn and peppers, avocado slices, and fresh parsley and cilantro to taste.  Serve and enjoy!