Latin-Style Bowl

For today’s meatless meal I made a big bowl filled with healthy brown rice, freshly charred corn, protein-packed black beans, hearty cremini mushrooms, fresh tomatillos, sweet mango and crumbled queso fresco then topped it all with a drizzle of yummy sauces…

Latin-Style Bowl
1 cup brown rice
extra virgin olive oil
salt + fresh ground pepper
1 cup corn kernels, fresh or frozen
1 1/2 cups black beans, rinsed & drained
1 cup chopped cremini mushrooms
1-2 tomatillos, chopped
1 cup diced mango
4 oz Queso Fresco, chopped or crumbled

Ortego Mojo Chile Lime Sauce
Ortega Taco Ranch Sauce

Bring 2 1/2 cups of water to boil in a medium saucepan. Add the brown rice, 1 tablespoon extra virgin olive oil, 1 teaspoon salt and some fresh ground pepper. Bring back to a boil; reduce heat to simmer and cook 40-45 minutes until water has absorbed and rice is tender. Meanwhile, heat a small skillet with a little extra virgin olive oil; add corn and cook until nicely charred. In another small skillet heat a bit more oil and brown the cremini mushrooms; set aside. When brown rice is cooked assemble bowl. Scoop all the brown rice in the bottom of the bowl and spread to edges. Layer the charred corn, black beans, mushrooms, chopped tomatillos, diced mango and crumbled queso fresco in sections. Drizzle with Jalapeño Lime Sauce and Taco Ranch Sauce as desired. Dig in! Serves two (full size meal) or four (side dish).



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