Black Beans and Rice

Another recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
2 cups brown rice, uncooked
3 15-oz cans black beans
2-3 tomatoes, chopped (2-3 cups)
1 Vidalia onion, 1 bunch green onions, or any other variety of onion, chopped
1 16-oz package frozen corn, thawed under hot water
1-2 red, yellow, or green bell peppers, seeded and chopped (1-2 cups)
1 cup grated or matchstick carrots
1 8-oz can water chestnuts
1 bunch cilantro, chopped
1 bunch arugula, chopped
low-sodium tamari or Bragg Liquid Aminos
salsa

Directions

1. Cook brown rice following package directions

2. Heat beans either in their liquid or, drained and rinsed, in a little water (I'll be using my slow cooker on dried beans instead).

3. Put all chopped vegetables in individual dishes.

4. To serve, start with a base of rice, add beans, and pile your plate high with veggies. Top it all with salsa or a sprinkle of low-sodium tamari or Bragg Liquid Aminos.

[Edited 6/23/13:  This was fantastic with the addition of one ingredient Esselstyn wouldn't approve of -- fresh avocado slices.  Since no one in my household is trying to reverse advanced heart disease, I think it's a reasonable addition to an otherwise non-fat, vegan, high-fiber, nutrient-dense dinner that actually tastes good and can fill you up.  Make sure to use a good salsa -- I like my grocery store's generic organic garlic salsa.]