Bellyful Recipe
Organic brown long-grain rice and organic pinto beans over a bed of lettuce topped with organic smoky tofu, fresh cilantro, and house-made salsa. Great topped with avocado.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Cook the Rice and Beans
In a medium saucepan, combine the organic brown long-grain rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed. In another pot, heat the organic pinto beans until warm and set aside.
- 2
Prepare the Tofu
Slice the organic smoky tofu into cubes. Heat a non-stick pan over medium heat and add the tofu. Cook until golden brown on all sides, about 10-15 minutes.
- 3
Assemble the Dish
On a large plate, create a bed of lettuce. Top with the cooked rice, then the pinto beans, followed by the smoky tofu. Sprinkle fresh cilantro on top.
- 4
Add Salsa and Avocado
Add a generous amount of house-made salsa over the top. Slice the avocado and arrange it on the side or on top of the dish.
