To begin, add rice and water to a small pot and bring to a boil. Reduce heat, add red pepper flakes and olive oil, and cover to simmer. Cook for 7 minutes and add onion, stir to mix, and re-cover. Cook another 3 minutes, then add the corn and garlic (again stir to mix and re-cover). Cook 5 minutes, then add black beans (stir, re-cover). Allow the mixture to cook for another 5 minutes, until the juices and water have begun to cook down. Add tomato last as it will cook fastest.
Add soy sauce, salt, black pepper, cumin, cinnamon, and ginger. Stir well and cover to simmer for another few minutes, until soy sauce has cooked into the rice. Turn off heat and let sit to ensure the rice is done to your preference (I like my rice a tiny bit under-cooked).
Serve and sprinkle Parmesan cheese on top.
I like to drain the water and juices from the cans of beans and corn to replace some of the water used to cook the rice. This adds more flavor than cooking with only water. Also, be sure to seed the tomato so that the mixture is not too watery.
I add cinnamon to a lot of my dishes as a "secret ingredient." This is completely optional.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.1mg||0 %|
|Sodium 109.3mg||4 %|
|Potassium 235.9mg||6 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 23.7g|
|Protein 5.3g||8 %|
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Calories per serving: 144
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