This recipe is inspired by Mexican cooking, and it’s basically a bunch of really great ingredients packed into a super filling bowl.
For the Rice
For the Mushrooms
For the Veg Toppings
4Cherry / Grape Tomatoessliced
1/2Jalapeñode-seeded and sliced
Fresh Cilantrofor topping
In a small pot, bring 2 1/2 cups water to a boil, add the rice, apply the lid, and cook over low-medium heat for 40-45 minutes, or until rice is tender.
If the rice is not fully cooked, add a few tablespoons of water, as needed.
While that's happening, add 1/2 of the beans, chipotle sauce, and 1 tablespoon of water to a blender. Blend and combine with the other 1/2 cup of beans. Set aside
Now let's do our mushrooms. Heat the olive oil, and add the onions and spices. Sauté over medium heat for 2-3 minutes, and then add the mushrooms. Cook with the lid on for 3-5 minutes, or until golden brown. Set aside.
Once the rice is done, add the black bean mixture into the rice and mix well with a spoon. Add salt to taste.
Now it's time to assemble our bowl. Start by adding the black bean rice to your bowls, then add the mushroom sauté, then the vegetables, guacamole, and fresh cilantro for the finishing touch. Enjoy!