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.