Monday, August 24, 2015
Homemade Vegetarian "Chipotle" Bowls
2 tbsp olive oil, divided
1 medium onion, divided
1 bag frozen brown rice (I use the TJs kind that comes 3 bags in a box)
1 tsp. ground coriander
1 heaping tsp. ground cumin
2- 15 oz. cans black beans, rinsed
1 cup vegetable or chicken broth (but if you use chicken, it won't be vegetarian)
chopped fresh avocado
crumbled feta (and/or shredded jack or cheddar for the kids)
Heat 1 tbsp oil in a saute pan over medium heat. Add about 1/2 the onion, cooking until softened. Add rice and saute a few minutes. Remove rice from pan and set aside.
Using the same pan, heat remaining 1 tbsp oil, add remaining onion and cook until softened. Add coriander and cumin, stir 1 minute. Add beans, broth; season with salt and pepper. Bring to a boil, reduce heat and simmer, occasionally mashing beans, until thickened, about 8-10 minutes.
Either scoop rice into separate bowls and put a large spoonful of bean mixture on top OR, what we always do, just mix the rice into the bean mixture.
Top each bowl with chopped cilantro, chopped avocado and crumbled feta.