1 1⁄2 cups270 g cooked black beans, or 1 (15-oz, or 425-g) can, drained and rinsed
114.5-oz, or 411-g can diced or crushed tomatoes, preferably fire-roasted
1cup185 g white or brown basmati or long-grain white rice
2 3⁄4 cups650 ml water
115-oz, or 425-g block extra-firm tofu, preferably pressed (see page 15), cut into 3⁄4-inch (2-cm) cubes
1small bunch collard greens or other greensstemmed and cut into thin strips
Red pepper flakesoptional
Freshly squeezed lime juice
Optional toppings: Crumbled corn chipssliced or cubed avocado, chopped fresh cilantro, lime wedges, hot sauce
Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.