Glitter & Grace

Hi friends! This is less of a recipe, and more a suggestion for a super easy and delicious dinner idea. I made this Mexican bowl last night and the flavor combo was so great that I had to share it. I ate lots of Mexican food in the dining halls in college, and it’s one of my favorites. I’ve definitely missed it since graduation. Occasionally I’ll go out for a burrito or stop at Chipotle, but sometimes I’m just craving a simple meal with the classic Mexican flavors. This solution that I whipped up is easy to prepare, yummy, and totally satisfies my craving. It takes about half an hour to prep all of the components, but now I have plenty of leftovers to enjoy for the next few days. I can simply layer each in a bowl, stick it in the microwave, pile on the toppings, and enjoy a delicious, healthy Mexican bowl in just a couple minutes.

Mexican Dinner Bowl

Makes 4 servings

Ingredients

• 1 cup brown rice
• 1 tablespoon butter
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 bell peppers
• 1 large onion
• 1 packet taco seasoning
• 1 can beans
• toppings of choice: salsa, diced avocado, cheese, shredded lettuce, sour cream, chopped onions, tomatoes, cilantro

Directions

1. Boil two cups water in a pot. Add rice, butter and salt. Bring back to a boil, then turn the heat to low and cover. Let simmer 35-40 minutes, then turn off heat. Let sit 5 minutes, then fluff with a fork.
2. Meanwhile, heat olive oil in a large pan over medium heat. Slice peppers and onions into large strips and add to pan. Sauté, stirring often, until softened. Add one tablespoon taco seasoning and stir to coat.
3. Heat beans in a pot on the stove.
4. Combine the three components in a bowl and add toppings. Enjoy!

Notes

• I used Trader Joe’s refried beans with jalapeños, but black or pinto beans would also work well.
• I added leftover green beans for a filling yet light supper. Feel free to top your bowl with meat or tofu for a more substantial meal.