Mexican Rice Bowl

This is another recipe in my series of delicious meals made with leftover rice and things you have in your pantry. It’s easy to make, cheap, healthy and delicious. Modify the spiciness to your taste by adding more or less chili powder or add jalapenos for an extra crunch and kick.

I love recipes that are yummy and help me clean out my fridge. Leftover salsa but no chips? Leftover rice from sushi? Leftover pepper jack from enchiladas? A half a can of black beans from black bean soup? Toss in some spices and some veggies and you have a satisfying meal and more room in the refrigerator. Win win!

Ingredients:

2 cups cooked rice (dealer’s choice!)

1/2 teaspoon chipotle chili powder

1 teaspoon cumin

1 teaspoon coriander

1/2 cup black beans, rinsed and drained

1/2 cup salsa

1 avocado, diced

2 tablespoons olive oil

3 ounces pepper jack cheese, sliced

2 scallions, snipped

salt and pepper to taste

Method:

Combine all ingredients except the avocado. Mix well. Stir in the avocado gently to prevent smushing.

Serve in bowls and garnish with more avocado and scallions. Enjoy!

Comments

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