Description
Hearty vegetarian bowls packed with flavor. Perfect for a quick weeknight dinner or a fun weekend lunch.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups (473 ml) long-grain white or brown rice
- 1/4 cup (60 ml) tomato paste
- 1 can diced tomatoes and green chiles
- 2 cups (473 ml) vegetable broth
- 1 tsp oregano
- 1/2 tsp cumin
- 1 tsp salt
- 2/3 cup (157 ml) black beans + 2/3 cup (157 ml) whole kernal corn warmed
- 1 can refried beans warmed
- 2 cups (473 ml) iceberg or mixed greens lettuce shredded
- tomato salsa
- guacamole
- Sofritas
Instructions
- Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Then pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender, add a bit of water to the pan.
- Sofritas Tofu:
- Fill your bowls with desired amounts of sofritas, rice, bean/corn mixture, refried beans, lettuce, salsa, and guacamole.
Notes
- For a smokier flavor, roast the onions and garlic before adding them to the skillet.
- Leftover rice and sofritas can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Substitute quinoa or other grains for the rice for a different texture and nutritional profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 80
- Fiber: 10
- Protein: 20
- Cholesterol: 0 mg