Ingredients
Scale
- 1 cup brown rice
- 1 can (15 oz) black beans
- 2 medium bell peppers (any color)
- 1 ripe avocado
- 1 cup salsa (mild or spicy)
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup shredded cheese (optional)
Instructions
- Rinse brown rice under cold water until clear. Combine in a pot with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for about 45 minutes until tender.
- While the rice cooks, drain and rinse black beans. Heat in a saucepan over medium heat for 5-7 minutes until warmed.
- Chop bell peppers and sauté them in olive oil over medium heat for about 5-6 minutes until softened.
- In a large bowl, layer the cooked brown rice as the base. Top with warmed black beans, sautéed bell peppers, diced avocado, salsa, shredded cheese (if using), and chopped cilantro.
- Squeeze fresh lime juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 6g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 10mg