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Brown Rice Bowl with Mango Salsa

Brown rice, chopped mango and avocado with a chipotle pepper and lime dressing makes a delicious bowl, which can be served warm or cold.
Prep Time20 minutes
Cook Time20 minutes
Course: Brunch, Grain Bowl, Main Course
Cuisine: American, Mexican
Keyword: avocado, brown rice, grain bowl, mango, salsa
Servings: 4

Ingredients

  • 1 cup brown rice
  • 1 avocado
  • 1 mango
  • 1/2 cup bell peppers red or yellow
  • 1/2 cup chopped cilantro
  • 2 tsp lemon or lime juice
  • 1 tbsp olive oil

Dried Spice Powders

  • 1.5 tsp salt
  • 1 tsp chipotle pepper
  • 1 tsp cumin
  • 1 tsp black pepper

Tortilla chips to serve

    Instructions

    Brown Rice

    • Rinse and soak 1 cup brown rice for 30 mins.
      Place it in a saucepan with 3 cups of water.
      Cover and allow the water to come to a boil.
      Remove the cover and let the rice cook on medium to low heat.
      Depending on the variety and age of the rice, it should absorb all the water and become soft in about 10 mins.
      Taste a kernel or two. Sometimes you may need to add 1/2 cup more water if the rice is still a bit hard.
      Set aside to cool.

    Gather the salsa ingredients together in a large bowl

    • 1 avocado, sliced, peeled and chopped into chunky pieces.
      1 semi-ripe mango, peeled and chopped into chunky pieces.
      1/2 cup bell peppers, any combination.
      1/2 cup chopped cilantro
      2 tsp lemon or lime juice
      1 tbsp olive oil

    Add the dried spice powders to the salsa

    • 1.5 tsp salt
      1 tsp pepper
      1 tsp dried chipotle pepper powder
      1 tsp cumin powder
      Mix gently
    • Now add the cooked brown rice, which would have cooled down to room temperature.
      Mix the salsa with the rice and taste it.
      Adjust the salt and pepper as needed.
      Serve warm or chilled with tortilla chips.