Vegetarian Mexican Stir Fry over Black Rice

Bring broth (or water) and rice to a boil in a medium saucepan. Once it hits a boil cover the pan, reduce heat to a simmer, and cook for 50-55 minutes, or until all water is absorbed.

Combine all of the seasoning mix ingredients in a small bowl and use a pestle to crush and mix well, set aside.

Heat olive oil in a large wok or skillet over medium-high heat. Add minced garlic, onions, and green pepper. Saute for 3-4 minutes, until slightly softened. Add in squash, corn, black beans and 1/4 cup water. Continue to saute for about 5 minutes, until vegetables soften.

Stir in green chilies, remaining 1/4 cup water, and seasoning mixture. Cook for about 3 minutes, until liquid has thickened. Fold in tomatoes and remove from heat.

Serve 1 cup of stir fry over 1/2 cup rice. Garnish with crumbled feta cheese if desired.

Nutrition Info per 1 serving: 259 calories, 5 g fat, 12 g protein, 40 g carbohydrates, 8 g fiber