Mexican rice bowl and homemade guacamole
Photo: Kim Wiens.
This layered Mexican rice bowl is the perfect one-pot meal for students looking for a hearty meal on a cold day.
Its simple ingredients and steps make it an easy introduction to eating meat-free, or a new stand-by if you’re already a vegetarian. Eating vegetarian, even once a week, has proven to have many positive benefits including increasing your life span and reducing your carbon footprint.
Most importantly, this tasty Mexican rice bowl crushes the stereotypes that eating vegetarian means you have to make significant culinary sacrifices.
Serves four and can be easily reheated throughout the week.
Rice bowl ingredients:
-1 cup of brown or white rice
-1/2 cup chopped red onion
-1/2 cup chopped green or red pepper
-3/4 cup of frozen corn
-1 small tomato, diced
-1 can of black beans, rinsed and drained
-3 cloves minced garlic
-1-2 tsp. cumin
-chili peppers to taste
-1 tbsp. olive oil
– 1 scope of salsa
-1 clove of garlic, minced
-salt and pepper
- Prepare rice according to package instructions.
- While the rice cooks, cover the bottom of a large frying pan with olive oil and put it on medium heat.
- Sautée red onions and garlic in pan until red onions begin to soften, stirring occasionally. Then add black beans, frozen corn, and peppers to the pan. Continue to cook and stir for about three minutes or until the ingredients are heated.
- Sprinkle cumin and chili peppers in and stir into the bean mixture.
- To prepare guacamole, mash avocado adding lime juice and garlic. Add salt and pepper to taste.
- Layer the ingredients as follows into a serving bowl or casserole dish: rice, cooked bean mixture, chopped tomato, and top with guacamole and salsa. Add grated dairy or non-dairy cheese. Enjoy!
Tip: using a cast iron frying pan increases the iron content in your meal.