*rice Bowl Recipe
Rice with peppers, onions, black beans, avocado and fresh chili cilantro glaze.
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Ingredients
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Grains
Vegetables
Legumes
Condiments
Method
Cooking the Rice
- 1
Prepare the Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium-sized pot, combine the rinsed rice with 2 cups of water and bring to a boil.
- 2
Simmer
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is cooked through and the water is absorbed.
- 3
Preparing the Vegetables
- 4
- 5
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and onion, season with salt and pepper, and sauté for 5-7 minutes until the vegetables are tender.
Combining Ingredients
- 6
Add Black Beans
Drain and rinse the canned black beans, then add them to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes until heated through.
- 7
Make Chili Cilantro Glaze
In a small bowl, mix the chopped cilantro, lime juice, and finely chopped fresh chili pepper. Adjust seasoning with salt and pepper to taste.
- 8
Assemble the Rice Bowl
In serving bowls, place a scoop of the fluffy jasmine rice at the bottom. Top with the vegetable and black bean mixture, and add slices of avocado. Drizzle the chili cilantro glaze over the top.