- 2 cups Chili Con Carne
- 1 cup dry brown rice
- 4 tbsp. sour cream or plain Greek yogurt
- 1 avocado, diced
- 1 file cut into quarters
- 1 chopped green onion
1. Reheat the chili as indicated on the package.
2. Cook brown rice as directed on the package.
3. In pasta bowls, place rice on one side and chili on the other.
4. Top with a spoonful of sour cream, diced avocado, green onions and lime wedges.
5. For a crunchy touch, sprinkle the dish with crumbled corn chips.