Chipotle-Style Veggie Rice Bowl

  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.

avocadoes, pepper, red onion, cilantro, salt, rice, fresh cilantro, long grain brown rice, water, salt, lime juice, lemon juice, bay leaf, salsa, pepper, red ripe sweet tomatoes, red onion, fresh cilantro, lemon juice, salt, vegetables, red onions, red bell pepper, yellow bell pepper, olive oil, lime juice, lemon juice, salt, topping, black beans, mexican cheese, sour cream

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

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