Grilled Mexican Grain Bowls

I make many types of grain bowls and enjoy the ease and flexibility. I can make them with whatever is left in my fridge at any given time. Or, I plan a themed grain bowl, such as an Asian style packed with brown or white rice, and veggies one might find in a stir fry. Indian-themed, curry-based grain bowls are an option as well. And of course, my favorite is a Mexican-style grain bowl.

Load up the Mexican style version with rice and beans for plenty of protein. Then add in your favorite taco or nacho toppings.

In this particular offering, we grilled the veggies first, giving them an amazing smoky flavor. Homemade or jarred salsa tops it off like a champ, or perhaps you’d like to add crema or sour cream.

The convenience of making a one dish meal is wonderful for a quick weeknight, or when binge-watching the latest on Netflix.

For an uncomplicated, yet nutritious meal, simply top a variety of grains such as quinoa (great for protein), barley, or rice with your favorite fixings. Or try this smoky, grilled version on for size. Enjoy food made fresh!

Grilled Mexican Grain Bowls

½ cup uncooked brown rice 1 cup vegetable stock 1 cup cooked pinto or black beans 2 ears corn, shucked and cleaned 1 small avocado, cut into halves, skin intact ½ red bell pepper ½ red onion Squeeze of fresh lime juice, sour cream, and salsa – optional Non-stick avocado oil cooking spray Prepare rice per package instructions, substituting vegetable stock for the water.

Heat beans and set aside. Prepare outdoor grill or preheat grill pan over mediumhigh heat on stovetop.

Spritz corn, cut side of the avocados, bell pepper, and onion with non-stick cooking spray. Place corn onto grill or grill pan to char for a few minutes on all sides; total time will be 10 to 15 minutes. Set corn aside to cool. Place avocado halves (cut side down), bell pepper, and onion on grill or grill pan, just long enough to form grill lines, 1 to 2 minutes.

Cut corn kernels from cobs and set aside. Score avocado halves into cubes with a sharp knife, not cutting through the skins. Scoop out cubes with a spoon and set aside with the corn. Dice bell pepper, and onion, and set aside with the corn and avocado.

In each bowl, layer on a portion of cooked rice and beans, then add corn, avocado, pepper, and onion. Top with any desired toppings. Makes 2 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.