The sweet juice of pineapple is a welcome surprise when eating spicy food...so give it a try! This homemade version is also a fraction of the cost of Chipotle! It makes 4 generous servings.
Nutrition Facts per serving:
Cal-447 Carbs-81 Fat-11 Protein-12 Fiber-14
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 red onion, thinly sliced
1 zucchini, chopped into bite size pieces
1 can of black beans, drained
1 can of pineapple chunks
juice of 1 lime
2 cups water
1 cup brown rice (yields 3 cups cooked)
1 tbsp olive oil
1 tbsp garlic powder
1 tbsp dried cilantro
1 tbsp cumin
1 tsp cayenne pepper
salt and pepper to taste
1 avocado, diced
1 jalapeno, thinly sliced
1. Prepare rice. Boil 2 cups of water, add rice, cover simmer on low for 40 minutes or until water is absorbed.
2. While rice is cooking, cut vegetables and mix with olive oil and spices. Broil in oven on small baking sheet or pan for 15-20 minutes, flipping vegetables 2-3 times throughout.
3. Drain beans. Add beans, entire can of pineapple chunks and lime juice to pot and boil until most of the liquid has evaporated.
Layer rice, vegetables, bean/pineapple mix on plate and serve with avocado, jalapeno, and salsa on top.