Cuban Breakfast Rice Bowl with Mojo

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of White Rice and 4 cups of Water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Stir in the 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper. Cover and let stand for 5 minutes.
2. 2While the rice is cooking, prepare the mojo sauce. In a blender, combine the 1/4 cup Olive Oil, 1/4 cup Orange Juice, 2 tablespoons Lime Juice, 6 cloves Garlic, 1 teaspoon Oregano, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Blend until the mixture is completely smooth.
3. 3While the rice is cooking, heat the 1 can of Black Beans in a small saucepan over medium heat for 5-7 minutes, stirring occasionally, until heated through. You will know they are ready when they are warm to the touch.
4. 4Cut the 2 Avocados in half, remove the pits, and scoop out the flesh. Cut the avocado flesh into 1.27 cm cubes.
5. 5To assemble the bowls, divide the cooked 2 cups of White Rice among 4 bowls. Top the rice with the heated 1 can of Black Beans and the cubed 2 Avocados. Drizzle generously with the prepared mojo sauce.

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