Author Notes
This is always a crowd favorite. Great to make ahead as the flavors just get better with time. I love to serve this with a bunch of topping so everyone can make their own creation! Our favorite toppings are tortilla chips, cheddar cheese, sour cream, avocado, and chopped cilantro. Delicious! xo. MyGreenDiet.com —MyGreenDiet.com
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Ingredients
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2 tablespoons
oil
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1
jalapeno, seeded and diced
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1
onion, diced
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2
cloves garlic, minced
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3/4 cup
brown rice, uncooked
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1
package taco seasoning (or 1 tablespoon)
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1
(15 oz) can diced tomatoes
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1/2 cup
salsa
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1
(15 oz) can black beans, rinsed and drained
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1
(15 oz) can kidney beans, rinsed and drained
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1
(11 oz) can corn, drained
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1 quart
vegetable broth or water
Directions
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Sauté jalapeño, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth and salsa. Bring to a boil and simmer, covered, for 45 -60 minutes. Serve with avocado, green onion, cilantro, and corn chips. Serves 4-6.
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This stores well in the fridge for 2-3 days or freeze in individual portions for up to 3 months.
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