Mexican grain bowl

I absolutely love the smokey flavor the chiles give to the beans & the homemade pico is always a delight. I may have made a little extra for chip dipping purposes ;)

Ingredients

2 packages of pre-package boil in the bag brown rice (cooked as directed)

1 can organic black beans

1 can chipotle chiles in abodo sauce

1/4 cup white onion, chopped

1 small package cherry tomatoes

1 jalepeno, chopped (deseed for a less spicy version)

1/2 cup purple cabbage 

1 lime, cut in half 

2 teaspoons cumin

2 teaspoons garlic powder

3 tablespoons olive oil

Queso Fresca 

Method

Pico: Mix together cherry tomatoes, white onion, & jalepeno. Squeeze half a lime over the mixture and stir. Set aside.

Cabbage: Mix together the cabbage, 1 tablespoon olive oil & squeeze the remaining half lime over & stir. Set aside.

Add beans to sauce pan. Open chipotle chiles and use 1 tablespoon of the sauce from the can to mix into the beans. Bring to a boil then simmer for 5 minutes.

Heat a skillet and 2 tablespoons oil. Add garlic and cumin, cook for about 2 minutes. Stir in cooked rice and toss until coated. 

Add each component of the recipe to a bowl and top with cheese!