Loaded Mexican Rice Bowls

Loaded Mexican Rice Bowls





Prep Time: 35 Min
Cook Time: 30 Min

Yields: 4 Bowls

WHAT YOU NEED

Lentil "Meat"

• 540ml Lentils, drained & rinsed
• 2 Tbsp. EVOO
  
• 1 Red Onion, diced
  
• 1 Bell Pepper, diced
• 1 Jalapeno, seeded & diced
  
• 4 cloves Garlic, crushed & minced
  
• 1/2 Tbsp. Tomato Paste
  
• 1/2 Tbsp. Hot Sauce
  
• ​1/4 C PC Brand Plant-Based Chikn broth
  
• 1 Tsp. Chili Powder
  
• 1 Tsp. Garlic Powder
  
• 1 Tsp. Onion Powder
  
• 1 Tsp. Cumin
  
• 1/2 Tsp. Dried Oregano
  
• 1/4 Tsp. + Sea Salt
  

Salsa Verdes

• EVOO
• 340g Fresh Tomatillos (Approx. 7 Tomatillos), peeled, washed, & halved
• 1 Yellow Onion, cut in to chunks
  
• 2 Green Onions
  
• 3 cloves Garlic, gently smashed
  
• 1 Jalapeno, halved & 1 half seeded
• Handful Fresh Cilantro
• 1 - 2 Limes
• 1/4 Tsp. + Sea Salt
  

EXTRAS

• 1 1/2 C Dry Brown Rice
• 540ml Mexican Pinto Beans
• 8 small Corn Tortillas, cut into strips
• Vegetable Oil
• Tajin
• Pico - 2 Roma Tomatoes, chopped, 1/4 Red Onion, diced, 1 Green Onion, chopped, 1 cloves Garlic, crushed & pressed / minced, 1 Lime, Sea Salt, Fresh Cilantro, 
• 2 Avocados
• 1 C Monterey Jack with Jalapenos, shredded
• Feta - Garnish
• ​Cilantro - Garnish
• ​Hot Sauce
  

DIRECTIONS

• RICE - Cook according to package directions, fluff, and leave covered until service.
• Empty the contents of the pinto beans into a small pan set to low. Cover and simmer until service.
• SALSA VERDE - Preheat a grill pan set to about medium and drizzle it with EVOO. Working in two batches (unless the pan can accommodate everything), add the halved tomatillos, garlic, onions, green onions, and jalapeno. Cook until veggies are tender and grilled perfectly, about 5+ minutes. Transfer to a bowl to cool briefly. Add everything to a blender including the juice of 1 lime, a splash of water, 1/4 tsp. sea salt, and a handful of fresh cilantro. Blend until smooth. Taste and add additional lime juice / salt if desired. Transfer to a sealed container & refrigerate until needed.
• CRISPY TORTILLAS - Heat vegetable oil in a small frying pan set to just about medium. Once heated, test the oil by inserting a piece of the tortilla strip. if it bubbles up pretty rapidly, it's ready. Add the tortilla strips in two batches and fry 2ish minutes or until nice and golden,. Transfer to a paper towel lined plate and sprinkle generously with Tajin & a pinch of sea salt. Set aside.
• PICO - Add the tomatoes, onions, green onions, & garlic to a small bowl. Zest the lime and add to the bowl along with the juice of the lime, some fresh, chopped cilantro, and salt to taste. Cover and refrigerate until service.​​

• LENTIL MEAT - Heat the EVOO & garlic in a large skillet set to about medium. Once heated, add the onion, bell pepper, and jalapeno. Season with salt, stir, and cook about 5 minutes. Add the tomato paste & hot sauce along with all of the spices. Stir and continue to cook another 2 minutes. Add the lentils and stir everything together. Pour in the broth and wait for it to bubble. add the 1/4 tsp. sea salt, reduce heat to medium low, cover, and cook about 7 minutes. Remove cover, mash up some of the lentils, and cook uncovered another minute or two. taste and adjust salt if desired.
• ASSEMBLY - Start with brown rice on your serving plates followed by a nice ladle of the Mexican pinto beans and a good scoop of the lentil meat. Sprinkle with Monterey jack cheese followed by a good serving of the salsa verde and fresh pico de gallo. Top with crumbled feta cheese, fresh cilantro, and sliced avocado. Dash as much hot sauce as you can handle & serve. ENJOY!

HAPPY VEG