Rice and Bean Bowl Dinner

Ingredients

• 1 tablespoon unsalted butter
• 2 , 8.8 ounce
• 1 , 15 ounce
• 1.5 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
• 0.5 teaspoons ground black pepper
• 0.25 cups tortilla chips

Instructions

1. 1

   Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.

2. 2

   In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.

3. 3

   In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, 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.