Serves 4

Ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, pressed or finely chopped
• 1 small onion, chopped
• 1 red, green, orange, or yellow bell pepper
• 2 tablespoons tap water
• 1 fresh tomato, coarsely chopped
• 1⁄4 teaspoon cayenne pepper, or more to taste
• 1⁄8 teaspoon ground cumin, or more to taste
• 2 (16 ounce) cans red kidney beans, drained and rinsed in a strainer
• 1 1⁄2 cup water
• 1⁄2 teaspoon kosher salt
• 3 cups cooked brown rice
• 1  ripe avocado, peeled, pitted and chopped
• 2 tablespoons chopped fresh cilantro leaves

1. With the help of your adult, place a skillet on the stove and turn the heat to medium low.
2. Let it heat up and after 2 minutes, carefully add the oil.
3. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, softened, and almost gooey, about 10 minutes. Add more water if you need to.
4. Lower the heat to low, add the tomatoes, spices, beans, and water to cook until the beans are very soft, about 20-30 minutes.
5. Divide the cooked rice among 4 bowls or plates and top the equal amounts of the bean mixture.
6. Top with avocado and sprinkle with cilantro (if you like them).