Chili Lime Rice
Ingredients
- 3 Serrano chili peppers
- 3 cups cooked brown rice
- 1/2 cup chopped green onion
- Juice of 1 lime
- 1/2 avocado, sliced for topping
- 2 tomatoes, chopped
Instructions
Preheat oven to 400.
Brush the peppers with a little oil and roast them for 10 minutes.
Chop and set aside.
Cook the rice according to the package instructions. Let cool.
Add all the ingredients to a bowl and mix well. If you desire more protein, you can add 1 cup of cooked black beans.
Top with sliced avocado.
Recipe Notes
If you want less heat, you can remove the seeds from the peppers. This should keep in the fridge for at least 4-5 days. Enjoy!