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In the realm of wholesome meals, few dishes can compete with the vibrant and flavorful Spicy Hatch Chili Rice and Veggie Bowls. This recipe offers not just a feast for the senses, but also a nutritious option that aligns perfectly with the growing trend of plant-based eating. As more people seek to incorporate wholesome, plant-derived ingredients into their daily diets, this dish stands out as an exemplary choice. It combines the fiery kick of hatch chiles with a medley of fresh vegetables and hearty brown rice, creating a delightful balance of flavors and textures.

Hatch Chili Rice and Veggie Bowls

Discover the vibrant and flavorful Spicy Hatch Chili Rice and Veggie Bowls, a delightful blend of brown rice, spicy hatch chiles, and an array of seasonal vegetables! This nutritious recipe stands out in the trend of plant-based eating, offering not only a feast for the senses but also a powerhouse of nutrients. With a perfect balance of taste and health benefits, these bowls are ideal for family dinners, meal prep, or casual gatherings. Embrace delicious homemade meals and let your culinary creativity shine!
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Ingredients
  

1 cup brown rice

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup roasted hatch green chiles (fresh or canned, diced)

1 medium red bell pepper, diced

1 medium zucchini, diced

1 cup corn (fresh, frozen, or canned)

1 tsp olive oil

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

1 avocado, sliced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and zucchini. Sauté for about 5 minutes, or until they begin to soften.

      Add the Chiles and Spices: Stir in the roasted hatch green chiles, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for an additional 4-5 minutes, allowing the spices to meld with the veggies and heat through.

        Combine Ingredients: In a large bowl, layer the cooked brown rice, followed by the sautéed veggie and hatch chili mixture. Mix gently to combine.

          Serve & Garnish: Divide the mixture into serving bowls and top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve warm with additional lime wedges on the side.

            Prep Time, Total Time, Servings: 10 minutes | 55 minutes | 4 servings