I love my meals spicy, easy and loaded with flavor and plant-based nutrients. This meal checks all of those boxes and it's a little tribute to Albuquerque, where the idea for Plant-Based Cookbook...Well Kind Of was born, and where most of the book was created.
It's takes about 12 minutes to assemble and 25 to bake and makes enough to serve 4 for one meal or 2 with leftovers.
Give it a try, put your own twists on it and tag us in your photos. @coachalie @nicpheff or #candnwellness
6-8 hatch green chilis cut in half with seeds scooped out.
1/2 bag of right rice (Garlic Herb or Spanish flavor are amazing in this)
1-1 1/2 cups of mashed black beans or Trader Joe's Black Bean Dip
1 1/2 cups of salsa
2 TBSP nutritional yeast
1/2 yellow bell pepper, diced
1/2 red onion, diced
2 handfuls of arugula
2 TBSP cilantro, chopped (optional)
Preheat oven to 425 degrees and lightly grease a glass baking dish (9 X 9 is a good size).
In a small sauce pan, bring water to a boil per Right Rice package directions. Once it's boiling, add your rice, turn off heat, cover and let sit for 12 minutes.
While the rice is sitting, chop your veggies.
Lay the chili peppers out insides facing up in your baking dish. Then top with each ingredient finishing with your rice.
Cover with foil and bake for 25 minutes.
Remove from oven and let cool a bit before serving.
I ate this cold for lunch again the next day and it was even more delicious than it was hot on day 1!