Mexican Rice Bowls with Avocado Sour Cream

Mexican Rice Bowls with Avocado Sour Cream

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, October 27, 2019.
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Ingredients

Rice

  • 1 1/2 cups brown rice
  • 2 1/4 cups water

Veggie Filling

  • 1 capsicum, thinly sliced
  • 1 pack mushrooms, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • 1 pack mushroom spices

Salsa

  • 1 tomato, diced 1cm
  • 1 bunch coriander, chopped
  • 1/2 telegraph cucumber, diced 1cm
  • Juice of 1/2 lime

Avocado Sour Cream

  • 1 avocado
  • 60g sour cream

To Serve

  • 1/2 lettuce, shredded
  • 1/2 lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Cook rice. Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep & cook veggie filling. Heat a drizzle of oil in a large fry-pan on a high heat. Cook capsicum, mushrooms and onion with 1 tsp salt for 6-7 minutes, stirring, until tender. Add chilli beans, canned tomatoes, and mushroom spices and bring to a simmer. Simmer on low-medium heat for about 4 minutes, until thickened. Season to taste.
  3. Prep salsa. Combine salsa ingredients in a bowl. Season to taste.
  4. Make avocado sour cream. Mash avocado in a bowl. Add sour cream and mix to combine. Season to taste.
  5. Prep lettuce & lime.
  6. Serve rice, topped with veggie filling, salsa, avocado sour cream and lettuce. Squeeze over lime.

Nutritional Information

Energy 2618 kj
626 kcal
Protein 17.5g
Carbohydrate 85.7g
Fat 20.5g