1 cup white rice, rinsed and drained (I like jasmine rice)
1/2 teaspoon sea salt
2 carrots (or 1 cup baby carrots), sliced into rounds
1 can black beans, drained, or 2 cups homemade black beans
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1 jar salsa or 1 cup chopped tomatoes
1/2 cup chopped cilantro
1–2 avocados, cubed
1 cup cheese (shredded Monterrey Jack or crumbled Cotija cheese)
1 cup raw sauerkraut (I like Wild Brine brand)
If using an Instant Pot or rice cooker, set it to “cook or steam white rice.” If using a saucepan, place lid on and bring up to a boil over medium heat. When steam starts coming out of the edges of the lid, turn to low (as low as it will go without turning off), and let cook for 10 minutes. Turn heat off and let sit (with lid on) for 10 more minutes (this will ensure that the rice will absorb all the liquid in the pot).
Meanwhile, season black beans (if not already salted/seasoned). Cook black beans in a small pot or medium skillet with enough water to barely cover the beans, salt, and olive oil. Simmer 5-10 minutes, or until liquid has almost completely evaporated (or at least has become a thick sauce).
Gently fold black beans into cooked rice. Serve rice and beans in individual bowls with desired toppings.