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Fiesta Black Bean Rice Bowl
Brown rice topped with Bush’s Best® Taco Fiesta™ Black Beans, sautéed peppers and onions, fresh pico de gallo, Mexican cheese, and a protein of your choice—this bowl is hearty, healthful heaven.
- Prep Time
15 Mins
- Cook Time
25 Mins
- Serves
11
INGREDIENTS
- 1, #10 can Bush’s Best® Taco Fiesta™ Black Beans
- ½ fl oz Vegetable oil
- 6 oz Green bell peppers, medium strips
- 8 oz Yellow onions, medium strips
- 5 ½ cups Brown rice, cooked
- 11 Tbsp Mexican cheese blend, grated
- 11 Tbsp Pico de gallo
INGREDIENTS
- 1, #10 can Bush’s Best® Taco Fiesta™ Black Beans
- ½ fl oz Vegetable oil
- 6 oz Green bell peppers, medium strips
- 8 oz Yellow onions, medium strips
- 5 ½ cups Brown rice, cooked
- 11 Tbsp Mexican cheese blend, grated
- 11 Tbsp Pico de gallo
DIRECTIONS
- Heat, separately, the brown rice and beans and hold hot for service; open the can of Bush's Best® Taco Fiesta™ Black Beans, pour the entire contents into a saucepot and heat, (heat entire can, but only use what's necessary for serving - there may be leftovers), stir and use as is stir and use as is.
- Heat oil on griddle (or sauce pan) over medium-high heat. Add bell peppers and onions and cook until caramelized and slightly soft. Hold warm for service.
- Plate the recipe: Place 1/2 cup brown rice in a serving bowl, then top with 1 cup beans, a tong full of griddled peppers/onions, 1 Tbsp pico de gallo and 1 Tbsp of grated cheese. Repeat for remaining orders. Serve and enjoy!
- SUGGESTIONS: Upscale by using quinoa in place of rice. Add fresh chopped lettuce under the brown rice. Substitute seasonal vegetable blend for peppers and onions. Make it customizable by offering chicken or beef as a topping for and additional charge.
