I’ve posted recipes very similar to this before, but this was an easy way to have a bowl full of deliciousness in not a lot of time. I also made Mexican rice for the first time in my rice cooker and it made it that more yummy! It’s an easy way to add another layer of flavor to your bowl. Instead of the rice being the base of my bowl, I added all of the toppings on a bed of spring mix to make it more of a salad bowl and it’s a delicious way to get your greens in. I usually heat my beans in a sauce pan, but this time I was feeling so lazy I just heated them in a bowl in the microwave with some onion and garlic powder and they were fine. I really recommend the ready made guacamole from Trader Joe’s! It’s delicious and easy to grab. You can add whatever to your taco salad so it’s versatile.
Mexican Brown Rice Taco Salad
1 1/2 cups brown rice
1/2 cup salsa
2 1/2 cups water
1 tsp cumin, chili powder, garlic powder
1/2 tsp salt
bag of spring mix
Can of organic black beans, drained and heated
Avocado’s Number One Guacamole (TJ’s)
- Put all of the rice ingredients into the rice cooker and press brown rice.
- When cooked, heat the beans and then assemble taco salad.
- I use salsa as my dressing and it’s great!