Venezuelan Black Beans and Rice

1 med onion chopped
1 stalk celery diced
1 sm red pepper diced
1 cup long-grain white rice rinsed and drained
14 ozs vegetable broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 cup egg substitute, liquid scrambled
15 ozs black beans heated
1 tsp crushed red pepper
lemon wedges and tabasco to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork.
Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.

Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.