Spiced Rice with Black Beans and Sunflower Seed Butter (Dairy, Gluten and Nut Free)

This is a favourite in our home.  It is a hearty dish which can be served as a side or a meal in itself.

Ingredients

• 1 1/2 cup uncooked rice
• 3 cups water
• 1/2 teaspoon turmeric (for rice pot)
• 1/2 teaspoon cumin seeds (for rice pot)
• 2 minced cloves garlic
• 1/2 diced onion (or 1 small onion)
• 1/2 tablespoon olive oil
• 1 diced zucchini
• 1 diced orange bell pepper
• 2 diced stalks celery
• 2 diced tomatoes
• 1 cup cooked black beans (or 1 can)
• 1 teaspoon curry
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ginger
• 1 teaspoon sea salt
• 1/2 cup sunflower seed butter

Directions

1. In a medium sized pot add rice, water, 1/2 teaspoon turmeric, 1/2 teaspoon cumin seeds.  Bring to a boil.  Turn off the heat, leave the lid on and let sit for 10-15 minutes.
2. In a large pot heat oil and cook onion until soft.  Add garlic and cook for another 2 minutes.  Add all spices (curry, coriander, turmeric, cumin, paprika, cayenne, ginger and salt) and cook for 1 minute.
3. Add zucchini, bell pepper, celery, tomatoes and beans.  Cook until vegetables are tender; 10-15 minutes. 
4. Add sunflower seed butter into large pot and stir to coat all ingredients.  Add cooked rice and stir to fully combine.