Venezuelan Black Beans and Rice

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Venezuelan Black Beans and Rice
Serving Size : 4

1 med onion -- chopped
1 stalk celery -- diced
1 sm red pepper -- diced
1 c long-grain white rice -- rinsed and drained
14 ozs broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 c egg substitute, liquid -- scrambled
15 ozs black beans, canned -- heated
1 tsp crushed red pepper
lemon wedges and tabasco -- to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.

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