Hot Taco Bowl

Description

I love this variation... and it's a little easier than you thinkg

Details

Cooking Time:		30
Recipes Makes:		4
Calories:		486
Carbs:		70.9
Fat:		18.2
Protein:		12.4

Ingredients

• 1 cup converted white rice
• 2 1/3 cups water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon vegetable oil
• 1 red bell pepper, cut in 1/2 inch pieces
• 1 green bell pepper, cut in 1/2 inch pieces
• 15 ounce can black beans, drained and rinsed
• 1 medium tomato, diced
• 1 avocado, diced
• 2 tablespoons finely chopped red onion
• 1/2 cup taco sauce
• 1/2 cup finely shredded Cheddar Jack cheese
• 1/2 cup sour cream

Directions

1. In a 3-quart saucepan, mix the rice, water, cumin, turmeric, onion powder, salt and garlic powder. Bring to a boil. Cover and reduce the heat.
2. Simmer for 20 minutes or until all of the liquid is absorbed. Remove from the heat and let stand for 5 minutes.
3. Meanwhile, coat the bottom of a 12-inch nonstick skillet with 1 teaspoon oil. Heat the oil over medium-high heat. Add the bell peppers. Cook until charred and slightly tender, stirring occasionally.
4. Stir in the beans and heat for 1 minute.  Add Cooked Ground Beef, Chicken, etc... here if you want (cook with Taco Seasoning of course)
5. To serve, divide the rice evenly among 4 bowls. Top with the bean/pepper mixture, tomato, avocado, red onion, taco sauce, cheese and sour cream.
   

 

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