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Vegetarian Mexican Rice Bowl

Vegetarian Mexican Rice Bowl
Serves 4
An easy, healthy, and delicious Vegetarian Mexican Rice Bowl. With brown rice and loads of veggies. An excellent dinner or lunch!
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  1. 2 cups cooked brown rice (Tip: When cooking I use a veggie stock cube, lime, & cilantro to season rice)
  2. 1/2 of a red onion - diced
  3. 2 cloves minced garlic
  4. 1 1/2 Tbl spoon taco seasoning
  5. Oil for pan
  6. 1 can black beans (save liquid from can)
  7. Handful loosely chopped cilantro
  8. 1/2 cup Greek yogurt
  9. 1 head of broccoli
  10. 3 ounces kale or chard - chopped
  11. 2 stalks green onion - diced
  12. 1 large tomato - diced
  13. 2 avocados - sliced
  14. 1 cup sharp cheddar - shredded
  15. 1 lime - cut into wedges
  1. In a large pan, heat oil and add onion. Cook for about 5 minutes.
  2. Add garlic and cook for almost a minute more.
  3. Add black beans (keep some of the liquid from can) and a bit of the taco seasoning and stir. Cook for about 3 minutes.
  4. Stir in rice (add rest of liquid from black bean can) and cilantro.
  5. Add broccoli, kale, and the rest of taco seasoning. Cook for about 5 minutes. Squeeze in any amount of lime juice you would like.
  6. Now put Greek yogurt in a bowl with about 1/2 Tbl of taco season and stir.
  7. Give the pan a good stir and turn off heat.
  8. Add green onions and tomatoes.
To serve
  1. Separate into 4 bowls
  2. Top with cheese, add half and avocado to each bowl, and top with the greek yogurt. I often add some extra green onion & cilantro for garnish as well.
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