Ingredients
The following ingredients have 4 Servings
- 2 cups brown rice
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh cilantro leaves (tough stems removed)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Black Beans
- 1 recipe Guacamole
- Pico de Gallo (recipe below)
- Shredded Romaine Lettuce
- Chopped yellow or orange bell peppers
- Freshly Shredded Colby Jack Cheese
- Additional cilantro for garnish
- 1 1/2 pounds ripe tomatoes (cut into 1/4- to 1/2-inch dice)
- Kosher salt
- 1/2 large white onion (finely diced (about 3/4 cup))
- 1 to 2 jalapeño chilies (finely diced (seeds and membranes removed for a milder salsa))
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tablespoon lime juice from 1 lime
Instruction
- Cook the brown rice in a rice cooker according to the package directions
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.
- Divide the rice amongst 4 bowls and top with black beans, guacamole, pico de gallo, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.
