Nutrition Experts

The Perfect Mexican Meal


1 c. brown rice, rinsed
2-15 oz. cans black beans, rinsed
3 large carrots, peeled and diced
2 red bell peppers, diced
1 large onion, diced
1 large tomato, diced
3 large zucchini, diced
3 large avocados
¼ c. cilantro
2 Tbs. hot sauce
2 Tbs. low-fat sour cream


In a large pot, add the rice with 4 c. of water and 1 tsp. of salt. Cook for about 30-45 minutes, until the water is absorbed and the rice is tender. In another large pot, add 1 Tbs. of oil and get the carrots cooking for about 5 minutes. Then, add the bell peppers, onion, tomato, and zucchini. Season the vegetables with 1 tsp. salt, ½ tsp. pepper, and 1 tsp. garlic powder. Cover and let it cook for about 10 minutes, until the vegetables are tender but still have a bite. In a food processor, blend the avocado, cilantro, hot sauce and sour cream until smooth. Spoon the rice into a bowl adding a spoon of the beans and vegetables on top. Finish with a dollop of the avocado cream, cilantro, hot sauce, or cheese. Enjoy!