Black Bean Skillet

1 c. brown rice
2 c. water

1 tbsp. olive oil
1/2 c. diced onion
1 teas. minced garlic
1 c. diced red pepper
2 jalapeno peppers, diced (remove the seeds to reduce heat)
1 c. corn
1 large tomato, diced
2 cans black beans with liquid
1 tbsp. chili
1 teas. balsamic vinegar
2 tbsp. fresh cilantro for garnish
1 avocado sliced
lime quarters

In a medium saucepan bring water and brown rice to boil then simmer with lid on for 40 minutes. In a large skillet saute oil, onion, garlic and both peppers until onion is clear. Add corn, beans, tomato, chili, and vinegar. Simmer for 15- 20 minutes stirring occasionally. Serve with avocado slices and lime squeezed over top.