Ingredients
1 cup brown rice + 2 cups water + 1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 small yellow bell pepper
1 small red bell pepper
1 pound lean ground beef
1 package taco seasoning
1 cup thawed frozen corn
4 cups shredded lettuce
1 cup cherry tomatoes, quartered
Garnish: red pepper flakes, sliced green onions
AVOCADO CILANTRO SAUCE
1 tablespoon extra virgin olive oil
1/4 cup sliced sweet onion
1/2 jalapeno pepper, seeds and membranes removed
1/2 cup fresh cilantro
juice of 1 lime
1/2 teaspoon kosher salt
2 medium Hass avocados
Instructions
Cook rice according to package directions
In a medium skillet, over medium-high heat, add the extra virgin olive oil, onion, and jalapeno for the Avocado Cilantro Sauce. Saute until just soft, and starting to brown on the edges. Add to a food processor with the remaining sauce ingredients—cilantro, lime, salt, and avocado—and blend until smooth.
In the same medium skillet over medium-high heat, add extra virgin olive oil and bell peppers. Saute until just soft, but still with a slight crunchy bite – about 4-5 minutes. Remove and set aside.
In the same skillet over medium-high heat, add the ground beef and cook until brown. Drain fat. Add taco seasoning, plus water according to package directions. Keep warm until serving.
Prepare the rest of the ingredients:
1. Shred lettuce
2. Thaw corn
3. Chop tomatoes
4. Prepare garnish
Divide ingredients into bowls, or allow everyone to make their own bowl.
Top with Avocado Cilantro Sauce.
Notes
The brown rice takes 45 minutes to cook. Once you get that going, everything else can be prepped and cooked in that time.
- Cook Time: 45