Simple Rice Bowls | Episode 1054
Lately I've been making a desperation dinner every night. It started two weeks ago, when we had some disastrous evenings of arriving home semi-late and having nothing quick on hand to eat. I've also had some reminders that I need to include more plant-based food in our diets. (My kids tend to subsist on meat and cheese some days.) This rice bowl is quick, versatile, customizable and loaded with good things.
I added some mango to the mix because I love it with the lime juice I tossed with everything. I'm not sure it worked, but it kind of depends on individual taste. Read on for my streamlined steps:
Of course, I started with the rice because that's the most time-consuming part of dinner. I followed the instructions on the package for the ratio of rice to water, using 2 cups water to 1 cup rice. I put it all in a saucepan and brought it to a boil. Then I turned down the heat so the water simmered and covered with the lid. I cooked it a couple minutes shy of the total cooking time, 15 minutes in the case of my white basmati, then took the saucepan off the heat. I let it steam for a while and finished cooking off the heat. That technique usually works for me.
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While the rice cooked I chopped: I shredded lettuce, cut avocado and mango into slices, cut a lime into wedges and diced Cheddar cheese. I actually would recommend shredding the cheese; the cubes were cute but I like the texture of shreds better. I tossed the avocado and lettuce with lime juice and chili powder.
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I also mixed some cooked beans with lime juice and chili powder, then I heated them in the microwave in 30-second intervals until hot. I put everything out and let diners assemble their own.
These assemble-their-own meals are popular with my picky family.
Video: Breakfast Rice Bowls. & Sausage Stir-fry!
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