| 7 | 60 | 664 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 4 |
| 426 gm | Pinto beans, canned ((1 can)) |
| 1 tsp | Garlic salt |
| 4 cup | Green leaf lettuce (fresh) |
| 2 cup | Cherry Tomatoes (halved) |
| 2 avocado(s) | Avocado |
| 1 cup | Salsa, ready-to-serve, low sodium, hot/medium |
| 8 green onion (stem) | Green onion |
| 4 serving(s) | BASIC BROWN RICE |
| 2 cup | Brown rice, medium-grain, dry |
| 4 cup | Water |
| 1 pinch | Sea Salt (iodized salt) |
1. Prepare Basic Brown Rice (according to recipe).
2. Warm four cups of kidney beans with garlic salt on stovetop.
3. Slice cherry tomatoes in half, chop lettuce into small pieces, dice green onions into small pieces, and dice avocado into bite-size pieces.
4. Use a one-cup size cup to scoop rice into a mound in the center of the bowl.
5. Arrange beans, tomatoes, lettuce, green onions, salsa, and avocado around rice.
6. Garnish with more diced green onions and/or fresh ground black pepper.
7. Enjoy!
1. Rinse rice with cold water until water runs clear. Use a fi ne mesh strainer or you can do this in your cooking pot being careful not to pour out your rice.
2. Place rice into a pot with a tight-fi tting lid and bring water to a boil over high heat.
3. As water begins to boil stir rice, cover, and reduce heat to low,
4. Allow rice to steam to perfection which usually takes about 45–50 minutes. Stir rice to check that it is almost completely soft before turning off heat.
5. Remove rice from heat and keep lid on for another 10 minutes to allow it to steam the rest of the way to perfection.
6. Remove lid, fl uff rice with large spoon or fork, and serve
| Grain | 3.1 |
| Meat Alternative | 0.6 |
| Vegetables | 4.4 |
