Mexican-Style Brown Rice with Avocado
Really nice substitute based for a Chipotle salad.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onions diced
- 1 1/2 whole red bell pepper chopped
- 4 cloves garlic chopped
- 1 tbsp tomato paste
- 1.5 cup brown rice
- 3 cup broth I used vegetable
- 1 medium tomato chopped
- 1 cup frozen corn kernels
- 1 can black beans rinsed and drained
- 1 tbsp. cilantro chopped
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1/4 – 1/2 tsp cyan pepper
- 2 whole avocado diced
- 4 cups lettuce shredded
- salsa as much as you like as topping
Instructions
- Heat oil in frying pan on medium heat. Add onion and bell pepper, sauté for 3-4 minutes or until soft. Add garlic and sauté for 1 minute. Add rice and combine with other ingredients.
- Add broth, corn, beans, herbs, spices, tomato and tomato paste; mix well. Bring to a boil, then lower the heat to medium low. Cover and let cook until most of the liquid is gone and the rice is done. Turn off the heat and let sit until all of the liquid is gone.
- Divide into servings, top with lettuce, avocado and salsa.