1c brown rice
2c water or veggie broth

2T veggie oil
1/2 of a large onion, diced
4 cloves garlic, minced
1/4c white wine
1 block extra firm tofu, cubed
2 tomatoes, diced
2 cans pinto beans, drained
1T chili powder
hot sauce, to taste

cheez, optional

Cook the rice on the stove or in your rice cooker.

When the rice has about 10 minutes to go, heat the oil on medium and fry the onion, garlic and tofu for a few minutes, until the onion is translucent. Then, dump in everything else but the rice and cheez!

Reduce the heat to medium low, and simmer until everything is heated through and the tomatoes start to get liquidy. While this cooks down, you have enough time to fix yourself a margarita. I’m just sayin.

Mix in the rice, and top with the cheez, if you like.