1 small onion, finely chopped (reserve 1 Tablespoon for salsa below)
1 garlic clove, finely chopped
1/2 teaspoon salt
1 cup jasmine or basmati rice (dry)
1/2 cup chopped fresh cilantro
2 tomatoes, seeded and chopped
1 green chile, seeded and chopped
1 Tablespoon reserved chopped onion
1 Tablespoon fresh lime juice
1/4 teaspoon salt
2 avocados, halved, pitted, peeled and chopped
1/3 cup chopped fresh cilantro
Toppings Suggested (but make it your own!)
Shredded romaine lettuce
Measured the pureed tomato and add enough vegetable broth to make 1 3/4 cups.
In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft (about 3 minutes).
Add the garlic and salt and cook for about 1 minute longer.
Add the rice and tomato-broth mixture and bring to a boil.
Cover, reduce heat to low and cook for 15 minutes (or according to rice instructions).
When done, add the cilantro and stir to combine. Keep warm until ready to serve.
While rice is cooking, rinse and drain beans. Add to a small saucepan with taco seasoning and add water recommended with seasoning packet. Bring to a boil, then reduce heat and keep warm until ready to serve.
In a medium bowl, combine all ingredients and mix well. Add salt and pepper to taste.
Divide rice among 4 bowls, top with beans and salsa. Add desired toppings (lettuce, sour cream, cheese, etc).
Nutrition Info Per Serving (does not include toppings): Calories 606.7 Total Fat 22.0 g Saturated Fat 3.2 g Polyunsaturated Fat 3.2 g Monounsaturated Fat 13.8 g Cholesterol 0.0 mg Sodium 908.8 mg Potassium 1,794.9 mg Total Carbohydrate 85.6 g Dietary Fiber 26.8 g Sugars 3.0 g Protein 22.1 g