Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa

Kalyn's Kitchen
Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa
18
260
90

Ingredients

  • 1 cup rice (long-grain brown, I used Uncle Ben's Brown Rice)
  • 2 cups vegetable stock (I used a can of vegetable broth and a little water to make 2 cups)
  • 1 cup finely chopped onion
  • 1 red bell pepper (chopped small)
  • 1 green bell pepper (chopped small)
  • juice
  • 4 ounces green chile
  • 15 ounces black beans (rinsed well and drained)
  • salt (to taste)
  • 1/2 cup diced tomatoes
  • 1 poblano peppers (large, very finely diced)
  • 1/2 cup green onions (thinly sliced)
  • 1/2 cup chopped fresh cilantro (finely)
  • 1 avocado (large, or 2 small avocadoes cut into cubes about 1 inch)
  • 3 tablespoons fresh lime juice (I used my fresh-frozen lime juice)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin (or more, to taste)
  • salt (to taste)
Read Directions

NutritionView more

260Calories
Sodium35%DV850mg
Fat15%DV10g
Protein14%DV7g
Carbs13%DV38g
Fiber36%DV9g

PER SERVING *

Calories260Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium850mg35%
Potassium720mg21%
Protein7g14%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber9g36%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.