Carl S : Tex-Mex Rice Bowl

Tex-Mex Rice Bowl

Modified from the Seven Day Rescue Diet (Rip Esselstyn)

Cook Time (20 min if using packaged products)

 Ingredients:

1 bag Frozen Organic Brown Rice ( or 1 ½ cups prepared)

1 can (15 oz) black beans, drained and rinsed

½ teaspoon ground cumin

½ teaspoon garlic powder

               ¼ teaspoon chili powder

2 cups Organic Spinach / Kale mixed greens

2 cups Pico de Gallo

¼ onion chopped (1/4 inch pieces)

¼ cilantro chopped

¼ onion chopped (1/4 inch pieces)onion

¼  Red, Green or Orange pepper chopped (1/4 inch pieces)onion

2 cups organic tomatoes (your choice)

-        remove the fruit and seeds of the internal area of the tomato

-        chop into 1/4 inch pieces

½ Lime squeezed juice , or 1 liquid to taste

¼ cup water

1.      Prepare Pico de Gallo:

Place all Pico ingredient into a medium bowl, add ¼ cup water and place in refrigerator to marinate

2.      Prepare Rice:

Place rice in microwave and heat per instructions

3.      Prepare Beans:

a.      Warm beans for 30 seconds in microwave

b.      Add in cumin, garlic powder and chili powder and stir in until fully mixed.

c.      Add  ½ cup Pico de Galo mixture into beans

Build the  Bowl:

1.      Lay a bed of 1-2 cups organic spinach/kale mix as a base

2.      Layer on ½ to 1 cup a bed of the brown rice

3.      Layer on ½ - 1 cup bean mixture

4.      Layer on Pico de Galo to taste

5.   ENJOY!