Rice and Bean Bowl Dinner Recipe

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"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."

Ingredients

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  • US
  • Metric
  • 1 tablespoon unsalted butter
  • 2 (8.8 ounce) packages UNCLE BEN’S® READY RICE® Whole Grain Brown Rice
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 1/2 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
  • 1/2 teaspoon ground black pepper
  • 1/4 cup tortilla chips

    • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • Nutrition Facts per serving:
    • Calories 472; Fat 19g (28%); sat 4g (18%); Protein 14g; Carb 70g (23%); Fiber 15g (54%); Sugars 6g (added sugars 0g); Sodium 539mg (27%)

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