2 cups brown rice
4 cups water
1 lime, juiced
½ cup chopped cilantro
1 15-ounce can black beans, drained and rinsed
1 tbsp olive oil
½ tbsp cumin
½ tsp chile powder
¼ cup red onion diced
½ cup red pepper diced
1 can sweet corn
1 cup salsa of choice
Salt and Pepper To Taste
Boil water. Rinse the rice and add rice to boiling water. Cook covered on low for 45 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 to it if dry.
Add diced red 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 bowl, divide the rice between four containers and top with black beans, corn salsa, avocado, salsa and any other additional topping you would like to have.
Recipe created by Chef Jess Toliver with Jess Delicious Living