A satisfying bowl featuring brown rice, black beans, colorful vegetables, queso, and sour cream. Vegetarian and gluten-free.
# What You'll Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 tsp salt
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - Salt and pepper to taste
→ Vegetables
09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Dairy & Toppings
16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges
# How To:
01 - Rinse rice under cold water. In a medium saucepan, bring 2 cups water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed. Fluff with a fork.
02 - In a small saucepan over medium heat, combine black beans, cumin, chili powder, smoked paprika, salt, and pepper. Heat through for 5-7 minutes, stirring occasionally.
03 - Dice peppers, halve tomatoes, dice onion, and slice avocado. If using fresh corn, steam or grill briefly as desired.
04 - Divide cooked rice among 4 bowls. Top each with black beans, bell peppers, corn, cherry tomatoes, red onion, and avocado slices.
05 - Sprinkle queso fresco or cheddar cheese, add a dollop of sour cream, and garnish with cilantro. Serve with lime wedges.
