Southwest Veggies Over Brown Rice

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup brown rice
• 2 1/4 cups water
• 1 chicken bouillon cubes or 1 vegetable bouillon cube
• 1 bell pepper, diced
• 1 carrot, peeled and shredded
• 3 garlic cloves, minced
• 1 (4 ounce) can diced green chilies, drained
• 16 ounces chunky salsa, jarred
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 medium zucchini, diced
• 1/3 cup fresh lime juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons ground cumin
• salt & fresh ground pepper, to taste (i used 1 tsp sea salt, 1/8 tsp pepper)
• jalapeno, to taste i used 1tbsp canned (optional)
• 1/4 cup cilantro, chopped
• 1 -2 bunch green onion, sliced greens and whites
• fresh tomato, chopped
• avocado, diced (optional)
• cheese, shredded
• sour cream, to serve
• grilled chicken breasts or ground beef or fried egg

Recipe

• 1 in a small pot, stir together rice, water and bouillon cube. bring to a boil, cover and reduce heat. simmer for 45 minutes. remove from heat and let sit for 5-10 minutes.
• 2 in a large skillet, over medium heat, stir together bell pepper, carrot, garlic, diced green chilies and salsa and let simmer for about 10 minutes.
• 3 add black beans, corn and zucchini and simmer until zucchini is crisp tender. remove from heat.
• 4 stir together dressing ingredients and stir into veggie mix.
• 5 divide rice into 6 bowls. ladle veggies over rice and add toppings if desired.
• 6 alternatively, you can stir the rice into the veggie mix.
• 7 good hot, warm or cold.