Chipotle-Style Veggie Rice Bowl - cooking recipe

Ingredients

Guacamole
2 Hass avocadoes, peeled and seeded
1/2 jalapeno pepper, seeded, and minced
1/2 red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon salt
Rice
2 teaspoons fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon fresh lemon juice
1 bay leaf
Pico Salsa
1/2 jalapeno pepper, seeded
6 medium red ripe sweet tomatoes (can sub 1 can 28 ounce size tomatoes, undrained)
1/2 red onion
4 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt
Vegetables
2 red onions
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
salt and pepper
Topping
1 cup black beans
1/2 cup shredded mexican cheese
4 tablespoons sour cream

Preparation

For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.