Pico de Gallo Rice Bowls
Pico de Gallo Bowls! A healthy plant-based and gluten-free dinner featuring fresh tomato rice, fajita vegetables, black beans and guacamole.
Ingredients
- 2 cups cooked rice*
- 1/2 cup pico de gallo
- 1 cup black beans, rinsed and drained
- 2 bell peppers, any color, seeded and sliced
- 2 teaspoons olive oil
- 1/2 cup frozen corn kernels, fire-roasted preferred for more flavor
- 1/3 cup prepared guacamole**
Instructions
- Mix the pico de gallo into the rice, then season to taste-- adding more salt/cilantro/lime juice as needed.
- Heat the olive oil in a medium skillet over medium heat. Add the sliced peppers and corn and cook until peppers are softened, about 5 minutes, stirring often. Season to taste with salt/pepper.
- Warm the black beans.
- Assemble! Divide the rice, cooked peppers and corn, black beans and guacamole into bowls. Top with more as desired and enjoy.
Notes
*You can choose to add the pico de gallo to the cooked rice OR add it to the uncooked rice and then cook together. Both options taste great. To add to uncooked rice, rinse 1 cup uncooked rice, then add to a rice cooker or pot with 1/3 cup pico de Gallo and 1 cup water. Cook according to rice cooker directions, or bring to a boil, then reduce heat and simmer until rice is tender. Fluff with a fork and season with salt, if needed. For a very quick dinner-- use frozen rice, then warm and stir in the pico de Gallo.
**For a quick guacamole, mash a ripe avocado with the juice of 1 small lime, a generous pinch of salt and a handful of finely chopped cilantro.
Nutrition
Serving: 1bowlCalories: 337kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 329mgPotassium: 579mgFiber: 9gSugar: 8gVitamin A: 2718IUVitamin C: 107mgCalcium: 36mgIron: 2mg