Beans and Rice

Boil 2 cups of brown rice in 32 ounces of organic tomato juice. I really don't measure my spices very well when I make this, so here are my estimations.

Add:
1 tsp salt
1/2 tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder

When rice is almost completely cooked (about 30 minutes), add about 2 cups already-cooked kidney beans* and cook another 15-20 minutes or until tomato juice is completely soaked up.

We top this with cheese because this tastes AMAZING when topped with cheese (raw, organic).

*Here is how I cook my kidney beans: I soak about a pound of dry kidney beans in a pot of water until they start to sprout (about 48 hours). Then, I strain them, add fresh water, bring to a boil, and then simmer them on the stove top for a LOOOOOOOOOOOOONG time until they are nice and soft (about 4-6 hours). I then store them in the fridge and use them throughout the week in recipes like this (and others).