Lunch Rice-n-Beans with Mushrooms

<p>Heat 4 cups of water in a 2 quart sauce pan.&nbsp; Add salt and half of the olive oil.&nbsp; Rinse the rice in a strainer and add to hot water.&nbsp; Cover and turn down heat once water boils.&nbsp; Cook for 20 minutes.<br />
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In a second pot, add the other half of the olive oil and shallots over medium-high heat.&nbsp; Saut&eacute; shallots and add in garlic.&nbsp; Add chili paste and mushrooms to mixture.&nbsp; Let reduce in pot for 5 minutes.&nbsp; Add the undrained black beans to the chili mixture when there is 10 minutes left on the rice timer.&nbsp; Turn heat up and stir occasionally.&nbsp; Simmer until rice timer is done.<br />
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Add rice to chili mixture, stir, and serve.<br />
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