12-ounce package of romaine hearts (3 hearts, or ~12 cups chopped)
Juice of one lime
1 14-ounce can of black beans
1 14-ounce can of pinto beans
Garnishes
Optional ½ cup packed cilantro
1 cup sliced red onion
1-2 sliced avocados
1 cup medium salsa
3 small radishes
Instructions
In a rice cooker or on the stove, combine dry rice, green chiles, and salt. Add liquid per package instructions and cook until all liquid is absorbed and rice is fluffy and chewy.
Prep the rest of the ingredients by chopping up the romaine hearts and sprinkling some lime juice overtop the greens, draining and rinsing the cans of beans together, and slicing the cilantro, onion, avocado, and radish for garnish.
If desired, stir some of the cilantro into the rice. Heat the beans in the microwave for a minute if you'd like them warm.
Make bowls by layering ½ a heart of romaine lettuce, a big scoop of rice, and a scoop of the beans. Top the bowls with any desired garnishes (cilantro, red onion, avocado, salsa, radishes, or other toppings).
Notes
Store extra portions in glass containers in the fridge, layering the chopped lettuce on top for the longest life. Enjoy for up to 5 days.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/05/30/green-chile-bean-rice-bowls/