I have been trying a few recipes from Forks over Knives recently. Usually they turn out okay, but this one I found to be surprisingly tastey.
It bills itself as a soup, but it is really more of a stew, and like most Mexican food, it is great with avocado, chips, and salsa!
Mexican Rice Soup
1 chopped onion
2 tsp garlic powder
1 can fire roasted tomatoes
6 cups water
1 cup brown rice, uncooked but toasted (to toast just brown slightly in a pan on the stove)
1 cup black beans (cooked)
1 cup pinto beans (cooked)
1 Tbsp chili powder
Mix together and solar cook for several hours, covered.
Serve with salsa, avocado, chips, or your other favorite sides!