Southwest Veggies over Brown Rice

• 1 cup brown rice
• 2 14 cups water
• 1 chicken bouillon cubes or 1 vegetable bouillon cube
• 1 bell pepper, diced
• 1 carrot, peeled and shredded
• 3 garlic cloves, minced
• 1 (4 ounce) can diced green chilies, drained
• 16 ounces chunky salsa, jarred
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 medium zucchini, diced
• 13 cup fresh lime juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons ground cumin
• salt & fresh ground pepper, to taste (I used 1 tsp sea salt, 1/8 tsp pepper)
• jalapeno, to taste I used 1tbsp canned (optional)
• 14 cup cilantro, chopped
• 1 -2 bunch green onion, sliced greens and whites
• fresh tomato, chopped
• avocado, diced (optional)
• cheese, shredded
• sour cream, to serve
• grilled chicken breasts or ground beef or fried egg

1. In a small pot, stir together rice, water and bouillon cube.
2. Bring to a boil, cover and reduce heat.
3. Simmer for 45 minutes.
4. Remove from heat and let sit for 5-10 minutes.
5. In a large skillet, over medium heat, stir together bell pepper, carrot, garlic, diced green chilies and salsa and let simmer for about 10 minutes.
6. Add black beans, corn and zucchini and simmer until zucchini is crisp tender.
7. Remove from heat.
8. Stir together dressing ingredients and stir into veggie mix.
9. Divide rice into 6 bowls.
10. Ladle veggies over rice and add toppings if desired.
11. Alternatively, you can stir the rice into the veggie mix.
12. Good hot, warm or cold.

brown rice, water, chicken, bell pepper, carrot, garlic, green chilies, chunky salsa, black beans, corn, zucchini, lime juice, extra virgin olive oil, ground cumin, salt, cilantro, green onion, fresh tomato, avocado, cheese, sour cream, chicken breasts

Taken from www.food.com/recipe/southwest-veggies-over-brown-rice-461062 (may not work)