Chipotle-Style Veggie Rice Bowl

• 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.

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Taken from www.food.com/recipe/chipotle-style-veggie-rice-bowl-515564 (may not work)