Category: Poultry - Precooked

Brown Rice Mexican Bowl     

Ingredients:
Slow Cooker Ingredients:
1 cup long-grain brown rice
2 cups vegetable or chicken stock
1 cup finely chopped onion
1 red bell pepper, chopped small
1 green bell pepper, chopped small
1 can (4 oz.) diced green chiles
2 cans (15 oz.) black beans, rinsed well and drained
salt to taste

Salsa Ingredients:
1/2 cup diced tomato
1 large Poblano pepper, very finely diced
1/2 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro
1 large avocado cut into cubes about 1 inch
1 T + 2 T fresh lime juice
2 T extra-virgin olive oil
1/2 tsp. ground cumin
salt to taste

Rotisserie chicken
Sour cream

Preparation:
Combine the rice, vegetable stock, and finely chopped onion in the slow cooker and cook on high for 1 1/2 hours, or until rice is just starting to get tender. While rice cooks, chop the red and green bell pepper, and open the diced green chiles. Drain the black beans into a colander placed in the sink and rinse well with cold water until no more foam appears; then let beans drain well.

After 1 1/2 hours, add the chopped red bell pepper, chopped green bell pepper, diced green chiles with juice, and drained black beans to the slow cooker and gently combine with the rice. Add salt to taste and then cook on high for about 30 minutes more.

While the rice mixture finishes cooking, chop the tomato, cilantro, and Poblano pepper and thinly slice the green onion. Cut the avocado into cubes about 1 inch across and toss in a bowl with 1 T of lime juice. Add the chopped tomato, chopped cilantro, finely chopped Poblano, sliced green onion, other 2 T lime juice, 2 T olive oil, ground cumin, and salt to taste, and gently combine.

Serve rice mixture topped with chicken, sour cream, and avocado salsa.

Date added: 2015-08-04
Number of visits: 2574