Ingredients:

For the rice:
4 C water 
2 C slow-cooking long grain brown rice
1 C tomato sauce
1 T chili powder (feel free to use more if you want it spicy)
1¼ t fine sea salt
 

For the beans:
2 15 oz cans low-sodium black beans, drained and rinsed well
2 t regular chili powder
½ t fine sea salt (if beans were low-sodium, adjust if necessary)
 

For the Sweet Chili Mustard Sauce (makes 1 cup):
½ C regular yellow wet mustard (120 g)

¼ C pure maple syrup (60 mL)
1 T regular chili powder 
2-4 tablespoons water
 

Garnish:
Tortilla chips

1 medium avocado, chopped
1 C tomatoes, optional

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Directions:

Prepare the rice first by combining all of the "rice" ingredients into a small pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and let cook for 35-40 minutes until tender. Once tender, stir the rice and return the lid to sit for about 5 minutes only. Fluff with a fork.

When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.

Prepare the sauce by combining the "sauce" ingredients into a small bowl and whisk really well until smooth. It will thicken better using a whisk. Add as much water to desired taste/consistency. This is a strong sauce so that it really stands out in the dish. The more water you add, the more diluted the flavor. 

 

Chop your avocado and tomatoes (if using). Assemble either in a large serving bowl or individual bowls by layering rice, beans, avocado, tomatoes or any other choices. Drizzle lots of sweet chili mustard sauce on top and toss everything together to coat the mixture well. Serve immediately. 

 

The sauce will thicken some overnight. Rice will get much thicker/stickier in the fridge overnight. You can "freshen" it back up by adding some water/broth and gently reheating it.