Seasonal Rice Bowl

This is my creation; spicy and made with ingredients on hand. Summertime in the Rockies; with fresh tomatoes, zucchini and shallots. I have made all my Green Chili Sauce (blog: 4/15/13) from 2013 green chilies. So great to have the sauce premade, frozen and ready to be added to any dish! We will be buying the 2014 roasted green chili batch in a month or so, placed in freezer bags and devoured once again... A lot of prep involved, but so worth it. I am convinced the best way to cook vegetables is to roast them; as I did with the shallots and the zucchini. It brings out such flavor and so much easier than sauteing. This dish is like layering clothing or a garden; just intensifies everything!  Enough said, here is the recipe; however, will definitely change with the seasons! The recipe feeds 2 happy people.

Ingredients:

• 2 cups Roasted Zucchini (blog: 8/13/14)
• 1/2 cup Roasted Shallots (blog: 8/13/14)
• 2 roma tomatoes, deseeded and cubed
• 1/2 cup uncooked basamati rice cooked according to package (I saute a minute in 1 teaspoon ghee, before adding 3/4 cup water) 
• 1 cup meat from Taco Seasoning (blog:2/25/14)
• 1 cup or more Green Chili Sauce (blog: 4/15/13)
• 1/4 cup or more crumbled soft goat cheese (I like Haystack Chives and Garlic)
• 6 or more tortilla chips, crushed

Direction:

In two soup bowl: equally layer in this order:  the hot cooked rice, warm zucchini and shallots, tomatoes, hot taco meat, hot green chili, goat cheese and crushed tortilla chips.

A yummy meal in one bowl.