Print: Rice and Bean Bowl Dinner

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.

Prep

25 min

Cook

34 min

Servings

Difficulty

Medium

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 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 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 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/rice-and-bean-bowl-dinner