Hill Family Rice Bowl
Yields servings
Mains
One night I was treated to the Hill Family's rice bowl dinner, a simple but yummy concoction that was so memorable I had to chase down this recipe. It's a meal that Chuck and Victoria Hill and their two children have enjoyed for more than 20 years, a combination of ingredients and flavors based on salads they ate at Crepe Fever (Ward Center) and their own tastes. "The kids learned how to cut things up and help prepare dinner," says Victoria Hill. "They liked the idea of a buffet and their friends did, too. It was a great family communal thing." The beauty of this rice bowl is its simplicity: canned beans, ready made salsa and few fresh ingredients make for a delicious combination. And it can be put together quickly for any night of the week.
Rice bowl base
- Brown rice
- Pinto or kidney beans (canned, well drained)
- Monterey jack or cheddar cheese, grated
Toppings
- Chopped fresh tomatoes
- Chopped fresh cucumber
- Diced tofu
- Salsa of your choice
- Alfalfa sprouts
- Ranch dressing
- Corn (fresh, frozen or canned kernels)
- Taro brand chopped cabbage mix
Rice bowl base
- Start with cooked brown rice in a bowl, steaming hot from the pot. Add a layer of pinto or kidney beans. Top the beans with grated Monterey jack or cheddar cheese. Place the bowl in a microwave to melt the cheese and heat the beans.
Toppings
- Present the toppings in bowls. Everyone can help themselves to these items as desired.
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