Chorizo Bean Bowl

1 bulb

Baby Bok Choy

1 cup

Whole-Grain Brown Rice

Servings: 2-3

1 can

Spicy Black Beans

1/4

Yellow Onion

1

Scallion

8

Grape Tomatos

1/2

Red Bell Pepper

Veggie Broth

(for cooking)

CHORIZO SEASONING:

1/2 tsp

1/4 tsp

1/2 tsp

3 leaves

1/4 tsp

1 tsp

1/2 tsp

1/4 tsp

1/4 tsp

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1.

Add 1 cup of uncooked rice to a medium pot with 2.5 cups water. Bring to a boil. Reduce heat to simmer, add all of the Chorizo Seasonings to the pot, cover and cook for 40 mins (or until rice is fully cooked and water has absorbed). See Step 7 to finish.

2.

While the rice cooks, cut up the veggies. Small dice red pepper & onion, 1/4 the tomatoes, and thinly slice the scallion.

3.

Coat the bottom of a medium frying pan with vegetable broth (*healthy cooking trick/tip - use veggie broth instead of Olive Oil to still get flavor without added calories & saturated fats!). Add 1/2 tsp of minced garlic and heat pan on medium for 1 - 2 minutes.

4.

Add onion & white ends of the scallion to the pan with veggie broth and garlic. Cook for 2 - 3 minuets. 

5.

Add red pepper & tomatoes to the pan with vegetables. Cook for 5 - 6 minutes, or until veggies have softened. 

*continue to add small amounts of vegetable broth or water if pan gets dry

6.

While the vegetables cook, cut the baby bok choy into small, strip like pieces.

7.

Open the can of black beans and add to the pan of vegetables (drain & rinse beans before adding if necessary). Add baby bok choy and 1/4 cup of water to the pan. Reduce heat to medium-low and cook for 4 - 5 minutes, or until bok choy has wilted.

8.

Once rice has completely cooked, remove bay leaves from the pot.

9.

Place rice in bowl & top with veggie and bean mixture. Sprinkle remaining green scallions on top. Mix together. Season with salt & pepper to taste. Enjoy!