There are about 500 food carts in Portland. No exaggeration. But it's easy to spot the really good ones by watching the lines at lunch. One of my favorite carts makes killer rice bowls – but needless to say, there is always a line. And who has time to wait around?
A few years back when Sam was in grad school and we were on budget mode, we got in the habit of attempting to duplicate our favorite recipes. This southwestern brown rice bowl was an evolution of this that we honestly make about once a week. It just doesn't get old.
Let's review the talking points:
No wait.
Quick to make.
Inexpensive.
Healthy.
And so tasty!
Bookmark it already.
Southwestern Brown Rice Bowl
Serves 1, easily multiplied.3/4 cup cooked brown rice rice
1/2 cup cooked black beans
1 T shredded sharp cheddar cheese
1 T salsa
1 T roughly chopped cilantro
1/4 avocado, sliced
1 T sour cream
1 tsp pine nuts
Once ingredients are prepped, fill bowl in order of ingredients outlined above. Feel free to adjust proportions and/or ingredients according to your likings. Serve with hot sauce, limes and tortilla chips.
Looks delicious!
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