INGREDIENTS
1 cup
brown rice, dry
3 cups
vegetable or chicken broth
1 8 ounce can
tomato sauce
1 14.5 ounce can
beans {I used kidney beans — drained and rinsed}
1 4 ounce can
diced green chilies
1 1/2 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
garlic powder
2
avocados, very ripe
1
whole jalapeno, minced
cumin
big pinch of garlic salt
juice of 1-2 limes