spinach, chopped, steamed and squeezed dry with a paper towel
red cabbage, chopped roughly
1 jalapeno, sliced thinly into rounds
sour cream or plain greek yogurt (optional)
Place the oil and uncooked rice in a medium skillet over medium heat and saute, stirring occasionally, for about 5 minutes until the rice turns white.
Add the tomato sauce, cumin, garlic salt, oregano and broth to the skillet and stir until combined. Reduce heat to a simmer and cook, covered with a heavy lid, for about 15 minutes. Do not remove the lid.
After the 15 minutes, remove from heat and let sit for another 5 minutes. Uncover and fluff with a fork. The rice should be dry and not gummy (unless the lid was lifted) and can be made ahead of time if needed.
While the rice is cooking, heat the canola or vegetable oil in a small skillet over medium high heat. Toss in the onions, making sure to coat each piece in oil.
Cook for about 20 minutes, stirring or tossing often with a pair of tongs. The onions should be soft and translucent, slightly browned and smelling sweet. You can continue cooking for a deeper caramelization or stop now, as they should finish around the time the rice does.
For easy preparation, use the steamable frozen bags of vegetables for the corn, carrots, spinach and black beans. Using canned or cooking from fresh is also an option but takes more time.
In a bowl, layer about 1/2 cup of rice, the sautéed onions, black beans, tomatoes, corn, carrots, spinach, red cabbage and jalapeno to your tastes. Remove the pit from the avocado and make a cross hatch pattern in the flesh, then scoop onto the top of the bowls, leaving the skin behind. Drizzle with sour cream or plain greek yogurt and enjoy!