If you live in the US, then there’s a good chance that you’ve visited some of the well known fast food establishments called Chipotle’s and Moe’s…myself included. Well, I wanted to make a Fiesta Veggie Bowl of sorts for those days that I’m craving something like that, but a million times better! 🙂 I’ve made a simple and oh so fresh chunky Pico de Gallo. I made my version of a Spanish style rice, and also threw in some Pinto Beans for good measure. This is truly just my way of preparing this dish, not necessarily “traditional” in the sense, but very flavorful and oh so good!
Recipe Serves: 2 – 3
Ingredients for Spanish Style Inspired Rice:
1 cup of Long Grain Rice
2 cups of Vegetable Broth
2 Tomatoes (seeded and diced/I used Roma)
1/4 cup of Onions (finely diced)
1/4 cup of Bell Peppers (finely diced)
1 clove of Garlic (minced)
1 pinch of Dried Oregano
1 pinch of Ground Cumin
1 – 2 tablespoons of Olive Oil (or unsalted Butter, if not Vegan)
(I used about 1/4 tsp)
Ingredients for Chunky Pico De Gallo:
The Corn off of 1 cooked fresh Cob(not frozen)
(boil in a large pot of water for about 10-15 minutes and then take out and let cool) – grilling is also great!
1 cup of Tomatoes(diced)
2 tablespoons of Red Onion (finely diced)
2 tablespoons of Cilantro (roughly chopped)
1 very small Jalapeno (seeded/finely diced)
The juice from half of 1 small Lime
Sea Salt and Pepper to taste
1 cup/can of cooked Beans of your choice(I recommend Pinto or Black Beans)
(I drained and rinsed 1 can of Organic Pinto Beans, placed them in a small pot with about 1 cup of water, 1/4 tsp of chili powder, 1 pinch of ground cumin, and sea salt and pepper to taste. Let them simmer while corn is cooking.)
1 medium Avocado
2 – 3 cups of Lettuce (I used Romaine)
Other Topping suggestions:
Monterey Jack Shredded Cheese or Cojita Cheese
In a medium size pot, heat oil/butter on a medium heat. Add in rice and allow it to turn slightly golden in color, stirring constantly with a wooden spoon. Then add in onions, garlic, bell peppers, oregano, and cumin. Continue to stir until the onions become translucent and then add in your tomatoes, salt, and vegetable broth. Bring to a boil, then place a slotted lid on top, turn heat down low and allow to simmer for 20 – 30 minutes or until all of the broth has been absorbed. Then take a fork and lightly fluff/stir rice mixture together because the tomatoes will have all floated to the top.
Please note: I like my rice a little drier/crispy, so then what I like to do is spread my rice onto a lined or lightly greased baking pan in a heated (375 degrees) oven for about 15 minutes and then I turn the oven off, give the rice a stir and let it continue to sit in the oven for an additional 15 minutes. I know this may sound excessive, but for some reason, this extra step helps me to achieve the taste of the rice that I find out in restaurants.
While the rice is cooking you can mix all of the ingredients for your Pico de Gallo in a small bowl. Now all you need to do is assemble your beautiful bowls together, however you see fit.