Winter Squash Brown Rice Bowl

With Mole Negro Sauce

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Servings

1–3
Winter Squash Brown Rice Bowl

Ingredients

  • 1 tablespoon Tenayo Mole Negro Sauce
  • 1 cup brown rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium winter squash, peeled and cubed
  • 1 cup purple cabbage, chopped
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium zucchini, cubed
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • ½ teaspoon salt
  • ½  teaspoon black pepper
  • 1 tablespoon crushed pepitas

Instructions

  1. Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30–35 minutes. Remove from heat and let sit, covered for 5 minutes.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the cubed winter squash and purple cabbage. Sauté for about 10 minutes, or until tender.
  3. Add the green bell pepper, red bell pepper, and zucchini to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender-crisp.
  4. Stir in the mushrooms and cherry tomatoes. Cook for another 5 minutes until heated through.
  5. Add the Tenayo Mole Negro Sauce, salt, and black pepper to the vegetable mixture. Stir well to combine and heat for 2-3 minutes.
  6. Serve the vegetable mixture over the cooked brown rice, drizzle with extra Tenayo Mole Negro Sauce, sprinkle with crushed pepitas, and enjoy warm!

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