Salads

Taco Salad Bowls with Homemade Spanish Rice

Ingredients:

 

Homemade Spanish Rice:
1/2 cup diced yellow onion
2 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
dash of cayenne or chipotle powder, optional
2/3 cup green, red, or combination or diced bell pepper
3/4 cup basmati rice
2 - 14.5 ounce canes of fire roasted diced tomatoes (undrained)
1/2 cup chicken or vegetable broth
1/2 cup water

 

Toppings for Taco Salad Bowls:
Black Beans or Refried Black Beans
Romaine Lettuce
Sliced Avocado
Sliced or chopped crunchy vegetables
Grilled or Sauteed Chicken
Grated Cheddar or Mexican Blend Cheese
Sour Cream
Salsa

 

Directions:

For the Homemade Spanish Rice:
Heat the oil over medium heat in a lidded stove safe pan.
Add the onion and saute for 5 minutes, until tender and fragrant. Add the garlic followed by all of the spices (chili powder through cayenne or chipotle powder). Saute for an additional minute. Add the bell pepper, rice, tomatoes (liquid included), broth and water. Bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender and liquid absorbed. Turn heat off and let sit for 5 minutes before serving.
To Prepare the Taco Salad Rice Bowls:
Place cooked rice on the bottom of a bowl. Top with beans followed by the remaining ingredients in whatever order you'd like.