Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa Recipe | Yummly

Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa

KALYN'S KITCHEN
18Ingredients
90Minutes
260Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1 cup rice (long-grain brown, I used Uncle Ben's Brown Rice)
  • 2 cups vegetable stock (I used a can of vegetable broth and a little water to make 2 cups)
  • 1 cup finely chopped onion
  • 1 red bell pepper (chopped small)
  • 1 green bell pepper (chopped small)
  • juice
  • 4 ounces green chiles
  • 15 ounces black beans (rinsed well and drained)
  • salt (to taste)
  • 1/2 cup diced tomato
  • 1 poblano pepper (large, very finely diced)
  • 1/2 cup green onion (thinly sliced)
  • 1/2 cup chopped fresh cilantro (finely)
  • 1 avocado (large, or 2 small avocadoes cut into cubes about 1 inch)
  • 3 tablespoons fresh lime juice (I used my fresh-frozen lime juice)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin (or more, to taste)
  • salt (to taste)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    260Calories
    Sodium35% DV850mg
    Fat15% DV10g
    Protein14% DV7g
    Carbs13% DV38g
    Fiber36% DV9g
    Calories260Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium850mg35%
    Potassium720mg21%
    Protein7g14%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber9g36%
    Sugars8g16%
    Vitamin A30%
    Vitamin C190%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop