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
Salsa:
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
sour cream
shredded cheese
Instructions:
Rice:
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.
Beans:
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.
Salsa:
In a medium bowl, combine all ingredients and mix well. Add salt and pepper to taste.
Assembly:
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