Southwestern Brown Rice Bowl
This vibrant and flavorful dish combines fluffy brown rice infused with a zesty cilantro vinaigrette, topped with a colorful array of black beans, creamy guacamole, fresh pico de gallo, crunchy bell peppers, and a sprinkle of shredded cheese. It's a fiesta for your taste buds and a feast for the eyes!
— Constant Cookbook
Ingredients
- 2 cups brown rice
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, tough stems removed
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Black Beans
- 1 recipe Guacamole
- Pico de Gallo (recipe below)
- Shredded Romaine Lettuce
- Chopped yellow or orange bell peppers
- Freshly Shredded Colby Jack Cheese
- Additional cilantro for garnish
- 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
- Kosher salt
- 1/2 large white onion, finely diced (about 3/4 cup)
- 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tablespoon lime juice from 1 lime
Instructions
- Cook the brown rice in a rice cooker according to the package directions
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.
- Divide the rice amongst 4 bowls and top with black beans, guacamole, pico de gallo, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.
Nutrition
- Calories: 487 kcal
- Carbohydrate Content: 59 g
- Protein Content: 7 g
- Fat Content: 26 g
- Saturated Fat Content: 4 g
- Sodium Content: 406 mg
- Fiber Content: 7 g
- Sugar Content: 4 g
- Unsaturated Fat Content: 21 g
- Serving Size: 1 serving
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