This dish is made with a three bean medley, including kidney, black, and pinto. Since beans are digested slowly, they will help give you steady energy throughout the day. They also contain antioxidants that promote energy, which makes it perfect for meal prep or as a post-workout meal.

Brown rice, on the other hand, will also help keep you energized throughout the day, along with giving you a healthy dose of nutrients and fiber.

Now that we now what makes this recipe so great, lets start making it!

The Vegetables & Rice

The Rice

In a large saucepan, bring the water and rice to a boil. Next, add a pinch of salt to prevent the rice from sticking. Once the water is boiling, cover and reduce heat to a simmer for about 30 minutes, or until the water has all been absorbed.

The Veggies

Now, finely chop the onion, mince the garlic and jalapeño, and slice the mushroom.

If you want extra spice use a 1/2 a habanero pepper instead of the jalapeño.

Bring Everything Together

Time to start bringing all the ingredients together.

In a large frying pan heat 2 tbsp of vegan butter over low heat. Then, soften the minced garlic and jalapeño for 1 minute or until you can begin to smell the garlic.

Next, add the chopped onion and sliced mushrooms, along with the maple syrup. Cook for about 5-7 minutes to soften the onions. Though maple syrup may be a weird twist, it is Canada's contribution to this Mexican dish. As It helps balance the spices and gives the sauce a subtly sweet taste that is addictively good.

Then, you'll want to stir in your favourite salsa, I find that a chunky salsa works best. Now add the 1 tbsp of the vegan butter and all the spices-chili, cumin, salt, and pepper.

Home Stretch

Finally, turn the heat to medium, then add the beans-kidney beans, black beans, and pinto beans. Cover and let cook for 5-10 minutes to let the beans absorb the sauce. Then, add the cooked brown rice, and cook for an additional 5-10 minutes to further let the spices marinate together. Plate and serve hot.