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Burrito Bowls // Nourish
Ingredients
2 cups (1 lb) bulk dried short grain brown rice
1 lime, juiced
½ cup cilantro, chopped
1 lb black beans from deli counter
1 tbsp olive oil
½ tbsp cumin
½ tsp chili powder
¼ cup red onion diced
½ cup green pepper diced
½ cup corn (thawed if frozen), drained and rinsed
1 cup salsa
Salt and pepper to taste
Instructions
Pour rice into a small saucepan with 4 cups of water. Bring to a boil, then reduce to simmer. Cover and let cook for 40 minutes.
Remove from stove, add cilantro and 3 tbsp lime juice, fluff with fork and set aside.
Sauté red onions in olive oil until translucent. Add cumin, chili powder and black beans and let simmer for 5 minutes. Add water or stock if too dry.
In a medium bowl, add diced green pepper to corn. Mix in 1 tsp lime juice and the rest of the cilantro. Season with salt and pepper and ½ tsp of cumin.
To prepare the bowls, divide the rice between four bowls and top with black beans and salsa.
Serves 4
Nourish Hint:
This is a great recipe to use up what you have in the pantry or fridge. Add any other additional toppings (vegetables, grains, proteins, etc.) to stretch this recipe even further.
