Southwestern Style bowl packed with cilantro rice, black beans, Rollingreens Ground Taco ME’EAT, Corn Pico.

Serves 4 people

Ingredients

For Ground Taco ME’EAT

• 1 Bag RollinGreens Ground Taco ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Cilantro Rice

• 2 Cup Basmati rice (Jasmine rice is fine)
• 3 cups water
• 1 tbsp salt
• ½ bunch cilantro
• 1 T olive oil or Butter

For the Black Beans

• 1 can black beans

For the Corn Pico De Gallo

• 2 Roma tomatoes
• ¼ red onion
• 1 clove garlic
• ¼ bunch cilantro
• 1 stock roasted corn or ½ can of corn
• 1 lime
• 1 tsp salt

Instructions

1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the rice, in a medium pot, add 3 cups of water, 1 tsp Salt, and 1 tbsp of your preferred oil and heat to high and boil. Add rice, stir, and reduce heat to med low and cover. Allow to cook for 20 minutes or until liquid has almost evaporated and rice is fully cooked. Set aside in a mixing bowl and stir for 3 minutes to allow as much steam out as possible. Chop cilantro fine and add to rice and mix.
5. For the beans, strain black beans and rinse under cold water and allow to drain.
6. For the corn Pico De Gallo, chop garlic fine and add 1 tsp salt to it and smash it into the garlic, making garlic paste and place in a mixing bowl. Cut onion into ¼ inch dice and add to bowl and mix with garlic paste. Add the juice of one lime to the bowl and stir. Cut tomato into ¼ inch dice and add to bowl and stir.
7. Grill corn, then cut kernels of stock and add to bowl and mix.
8. Assemble bowl with all the fixings.

-Enjoy Chef Ko