Vegetarian Mexican Rice Bowl
2016-01-05 18:57:19
Serves 4
An easy, healthy, and delicious Vegetarian Mexican Rice Bowl. With brown rice and loads of veggies. An excellent dinner or lunch!
Ingredients
- 2 cups cooked brown rice (Tip: When cooking I use a veggie stock cube, lime, & cilantro to season rice)
- 1/2 of a red onion - diced
- 2 cloves minced garlic
- 1 1/2 Tbl spoon taco seasoning
- Oil for pan
- 1 can black beans (save liquid from can)
- Handful loosely chopped cilantro
- 1/2 cup Greek yogurt
- 1 head of broccoli
- 3 ounces kale or chard - chopped
- 2 stalks green onion - diced
- 1 large tomato - diced
- 2 avocados - sliced
- 1 cup sharp cheddar - shredded
- 1 lime - cut into wedges
Instructions
- In a large pan, heat oil and add onion. Cook for about 5 minutes.
- Add garlic and cook for almost a minute more.
- Add black beans (keep some of the liquid from can) and a bit of the taco seasoning and stir. Cook for about 3 minutes.
- Stir in rice (add rest of liquid from black bean can) and cilantro.
- Add broccoli, kale, and the rest of taco seasoning. Cook for about 5 minutes. Squeeze in any amount of lime juice you would like.
- Now put Greek yogurt in a bowl with about 1/2 Tbl of taco season and stir.
- Give the pan a good stir and turn off heat.
- Add green onions and tomatoes.
To serve
- Separate into 4 bowls
- 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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