Our family really enjoys this simple dish. It can be made beginning to end, including cooking the brown rice in 45 minutes and quicker than that if you already have the rice cooked!
To cook the rice: In a medium saucepan, combine the uncooked brown rice, water and salt; bring to a boil over high heat, then reduce the heat to low and cook, covered, for 45 minutes, or until the rice is tender and all of the water is absorbed.
In a large saucepan, saute the onion and bell peppers in olive oil until tender.
Stir in the garlic, chili powder and smoked paprika; continue sauteing for a minute or two.
Stir in the drained black beans, tomatoes, water, vegetarian chicken seasoning and lime juice; bring to a boil over medium-high heat, then reduce the heat to medium-low and cook gently for 10 to 15 minutes, stirring occasionally.
Into each bowl, place 3/4 to 1 cup cooked brown rice.
Ladle about 1 cup of the veggie-bean mixture over the rice.
Top veggie-bean mixture with 1/4 cup of shredded cheese.
Place 1 Tablespoon of sour cream in the center.
Sprinkle with 1 Tablespoon of cilantro.
LuAnn used homemade vegan "cheese" sauce and Tofutti sour cream alternative.
Adapted by LuAnn Bermeo, author of Amazing Meals 1 and 2, from Becca @ http://www.amuse-your-bouche.com/ BTW, this is a blog originating in Great Britain which features "simple vegetarian recipes". I found a number of recipes there that will send me back to visit again. (Photo is from the blog, of the recipe prepared according to the bloggers recipe).