There's a short list of ingredients I could use over and over in recipes without the slightest possibility I'd ever get tired of them, and four things on that list are brown rice, green chiles, black beans, and avocados. All those favorite ingredients make an appearance in this Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn's Kitchen. This is a recipe that starts out with brown rice and vegetable stock cooked in the slow cooker, and yes, it works perfectly if you've never tried it. Then canned green chiles, chopped red and green bell peppers, and canned black beans are added to the rice and cooked a bit longer. The flavorful rice mixture is topped with a salsa that includes tomatoes, finely chopped poblano peppers, avocado, cilantro, green onions and lime. I'm sure I'll never be a vegan, but this is a Meatless Monday meal that I would gobble up any time of year!
Image: Courtesy of Kalyn's Kitchen
Get the recipe for Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn's Kitchen
Have you made something interesting for Meatless Monday this week? If so please share the recipe link or your recipe in the comments. You can find more Meatless Monday recipes by clicking the tag Meatless Mondays.
BlogHer Contributing Editor Kalyn Denny also blogs at Kalyn's Kitchen where she's committed to low-glycemic cooking, and at Slow Cooker From Scratch, where she features "from scratch" slow cooker recipes. Kalyn probably won't ever be a vegetarian, but she does love to make meatless dishes such as this one.
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