Taco Inspired Buddha Bowl

healthygffamily.com

Luci777

subheading: Mexican Rice:

2 large or 3 to 4 medium tomatoes, cored and quartered

1 onion, coarsely chopped

2 jalapeno peppers, stemmed, seeded & minced

1 jalapeño pepper, stemmed and minced, include seeds

⅓ cup canola or vegetable oil

2 cups long grain white rice, rinsed

4 cloves garlic, minced

2 cups vegetable or chicken broth

1 Tbsp gluten-free tomato paste

1½ tsp salt

½ cup fresh cilantro, chopped

subheading: Guacamole:

3 ripe avocados

2 tbsp minced red onion

1 tsp jalapeño minced (you can add more but my family doesn't like it spicy)

¼ cup fresh cilantro, finely chopped

¼ tsp salt (or more to taste)

1 medium garlic clove, minced (optional)

½ tsp ground cumin (optional)

2 tbsp lemon juice or lime juice. (I've made it both ways & actually prefer it with lemon juice but like to switch it up and will use whatever is on hand)

subheading: MAKES 2½ TO 3 CUPS:

subheading: Tomato Salsa:

3 to 4 firm, ripe tomatoes, cut into ⅜-inch dice (about 3 cups)

2 tbsp or 1 large jalapeño seeded & minced (reserve seeds to add later if you want it spicy!)

½ cup red onion, finely chopped

1 small clove garlic, minced

¼ cup fresh cilantro, chopped

½ tsp salt

pinch ground black pepper

2 to 6 tsp fresh lime juice

Granulated sugar to taste (up to 1 teaspoon)

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