What do we want? More protein! When do we want it? Right now, Please. We’re getting hungry!
I love avocado and try to use it as often as possible. The high fat and cholesterol content reminds me I can’t have it for every meal (and the world wept) though. This bowl is so simple to make. It becomes even easier when you make the brown rice ahead of time. Throw this together for a quick lunch or dinner. Add your favorite salsa. You really can’t go wrong!
Mexican Style Rice Bowl
- 1/2 cup brown rice
- 1/2 cup black beans
- 1 tsp olive oil
- 1 tsp cumin
- 1/2 avocodo, sliced
- Cover the rice with 1 1/2 cups of water in a saucepan or rice cooker. Cover and cook for 25-30 minutes, until the water has evaporated and the rice is tender.
- In the meantime, heat the olive oil in a small skillet. Add the black beans and cumin and saute for 3 minutes, until heated through. Season with salt and pepper to taste.
- Mix together your salsa ingredients (recipes here)
- Top the brown rice with the black beans, sliced avocado and salsa. Enjoy!