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Black Bean and Corn Burrito Bowl with Lime Rice Recipe

Black Bean and Corn Burrito Bowl with Lime Rice recipe

Stashcook

This is a yummy bowl with beans, corn, rice, and cheese. It has a fresh taste from lime and cilantro. You mix everything in a bowl and eat it. It's like a burrito but without the wrap!

Ingredients

1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt
1 tablespoon olive oil
1 x (15 oz) can black beans
1 cup frozen corn
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 diced tomato
1 diced ripe avocado

Method

1
Rinse jasmine rice in a colander until water runs clear. Transfer to a medium saucepan. Add 1 3/4 cups water and 1/4 teaspoon salt; bring to a boil.
2
Reduce heat to low, stir, and cover. Cook until liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3
While rice is cooking, heat olive oil in a skillet over medium heat. Add drained and rinsed black beans and frozen corn.
4
Season with chili powder, paprika, garlic powder, onion powder, and black pepper. Cook, stirring occasionally, until heated through, about 5 minutes.
5
Fluff the cooked rice with a fork and stir in chopped cilantro and lime juice.
6
In serving bowls, layer the lime rice, black bean and corn mixture, diced tomato, and diced avocado.
7
Top each bowl with shredded Monterey Jack cheese. Serve immediately.
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