Tacos En

1/2 cup (100g) brown rice
1 cup (250ml)water
3 tablespoons vegetable oil
1 chopped onion
1 1/2 tablespoons chili seasoning
1 tablespoon onion powder
4 tablespoons ketchup
1, 19 oz can (540ml) of red kidney beans rinsed and drained
2/3 cup (160ml) soy milk
Salt
8 small tortillas
iceberg lettuce
1 diced tomato

In a saucepan, bring rice and water to a boil. Cover and simmer 20 to 30 minutes or until all the liquid is absorbed.
Let the rice rest off the heat with the lid on for about 10 minutes and set aside.
In a large nonstick skillet on medium-high heat, sauté the onions in the oil for about 3 minutes. Add cooked rice and mix well.
Stir in chili seasoning, onion powder, ketchup, red beans, soy milk and salt. Mix well and let reduce for 5 minutes.
Divide the rice mixture between the tortillas and garnish with lettuce and tomatoes.

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