Chipotle-Style Veggie Rice Bowl Recipe

Name: Chipotle-Style Veggie Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Guacamole; 2 Hass avocadoes, peeled and seeded; 1/2 jalapeno pepper, seeded, and minced; 1/2 red onion, finely chopped; 2 tablespoons cilantro, finely chopped; 1 teaspoon salt; Rice; 2 teaspoons fresh cilantro, chopped; 2/3 cup long grain brown rice; 2 cups water; 1/2 teaspoon salt; 1 tablespoon fresh lime juice; 1 teaspoon fresh lemon juice; 1 bay leaf; Pico Salsa; 1/2 jalapeno pepper, seeded; 6 medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained); 1/2 red onion; 4 tablespoons chopped fresh cilantro; 1 teaspoon fresh lemon juice; 1 teaspoon salt; Vegetables; 2 red onions; 1 red bell pepper; 1 yellow bell pepper; 1 tablespoon olive oil; 2 tablespoons fresh lime juice; 2 teaspoons fresh lemon juice; salt and pepper; Topping

Servings: persons

Guacamole
2 Hass avocadoes, peeled and seeded
1/2 jalapeno pepper, seeded, and minced
1/2 red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon salt
Rice
2 teaspoons fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon fresh lemon juice
1 bay leaf
Pico Salsa
1/2 jalapeno pepper, seeded
6 medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained)
1/2 red onion
4 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt
Vegetables
2 red onions
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
salt and pepper
Topping
1 cup black beans
1/2 cup shredded mexican cheese
4 tablespoons sour cream

1
For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
2
For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
3
For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
4
For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
5
Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Guacamole, 2 Hass avocadoes, peeled and seeded, 1/2 jalapeno pepper, seeded, and minced, 1/2 red onion, finely chopped, and more.

Yes, Chipotle-Style Veggie Rice Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle-Style Veggie Rice Bowl

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