Black Beans and Rice

So I've been sitting on this recipe for a long while now, but since I started my new job today, I am once again inspired to cook/blog!  While I haven't actually made this since I left Chicago, I'm excited to cook it here and bring the delicious leftovers along with me for lunch.  Because, for me, this dish is all about the leftovers.  The flavors actually get better as they soak together in the fridge, so it's perfect for a week's worth of protein-rich lunches.  I adapted this recipe from the Whole Foods website—my version's a little less fancy, but you've probably figured out by now that I don't like to use tons of ingredients.