{Mexican rice bowl}

Yields: 2 adults, 2 big kids and a preschooler:)
Time: 30 minutes (less if you chop your toppings earlier in the day)



BEANS:

1 TBLS coconut oil
1/2 onion, chopped
2 garlic cloves, minced
Salt + Pepper
2 tsp Ancho chili powder
1/2 tsp cumin
2 cans black beans, drained and rinsed

RICE:

1 1/2 c long grain brown or white rice
3 c filtered water
1 1/2 TBLS fresh Cilantro
1 TBLS lime juice
Salt + Pepper

TOPPINGS:

Lettuce
Tomatoes
Avocados
Olives
Salsa
Cheese (dairy free of course)

In a saute pan melt oil over medium heat then add onion and garlic and saute till soft.  Add spices and stir for a minute then add your beans and heat through, taste test then set aside.

In a rice cooker or stove top make up your rice.  When finished add lime juice, cilantro and seasonings to taste.

Layer your bowls as you like with toppings of choice. 

Complete Meal Idea: Serve with fresh guacamole and chips with a side of fresh watermelon.