Chipotle-Style Veggie Rice Bowl

Name: Chipotle-Style Veggie Rice Bowl
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 Hass avocadoes, peeled and seeded; 1/2 jalapeno pepper, seeded, and minced; 1/2 red onion, finely chopped; 2 tablespoons cilantro, finely chopped; 1 teaspoon salt; 2 teaspoons fresh cilantro, chopped; 2/3 cup long grain brown rice; 2 cups water; 1/2 teaspoon salt; 1 tablespoon fresh lime juice; 1 teaspoon fresh lemon juice; 1 bay leaf; 1/2 jalapeno pepper, seeded; 6 medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained); 1/2 red onion; 4 tablespoons chopped fresh cilantro; 1 teaspoon fresh lemon juice; 1 teaspoon salt; 2 red onions; 1 red bell pepper; 1 yellow bell pepper; 1 tablespoon olive oil; 2 tablespoons fresh lime juice; 2 teaspoons fresh lemon juice; salt and pepper; 1 cup black beans; 1/2 cup shredded mexican cheese; 4 tablespoons sour cream

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Recipe by gailanng

Something I would love. From CD Kitchen.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Guacamole
2

Hass avocadoes, peeled and seeded
¹⁄₂

jalapeno pepper, seeded, and minced
¹⁄₂

red onion, finely chopped
2

tablespoons cilantro, finely chopped
1

teaspoon salt
Rice
2

teaspoons fresh cilantro, chopped
²⁄₃

cup long grain brown rice
2

cups water
¹⁄₂

teaspoon salt
1

tablespoon fresh lime juice
1

teaspoon fresh lemon juice
1

bay leaf
Pico Salsa
¹⁄₂

jalapeno pepper, seeded
6

medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained)
¹⁄₂

red onion
4

tablespoons chopped fresh cilantro
1

teaspoon fresh lemon juice
1

teaspoon salt
Vegetables
2

red onions
1

red bell pepper
1

yellow bell pepper
1

tablespoon olive oil
2

tablespoons fresh lime juice
2

teaspoons fresh lemon juice
salt and pepper
Topping
1

cup black beans
¹⁄₂

cup shredded mexican cheese
4

tablespoons sour cream

DIRECTIONS

For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.

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