Rice and Bean Bowl Dinner

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Description

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that’s what you prefer.

Ingredients

  • 1 tablespoon unsalted butter
  • 2 (8.8 ounce) packages UNCLE BEN’S® READY RICE® Whole Grain Brown Rice
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 ½ medium avocados, divided
  • 4 tablespoons cilantro, divided
  • 3 tablespoons fresh lime juice
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh corn kernels
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup tortilla chips

Instructions

  1. Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans
  2. stirring frequently. Cook until heated through
  3. about 3 minutes. Add water
  4. as needed
  5. to get rice to desired texture. Remove from heat; set aside.
  6. In a blender or mini food processor
  7. combine 1/2 of an avocado
  8. 2 tablespoons cilantro
  9. and lime juice. Blend until sauce is thin. Add water if needed.
  10. In 4 separate bowls
  11. evenly divide rice and bean mixture
  12. tomatoes
  13. and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 25 mins

Servings: 4

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