Hearty bowl with spiced beans, fresh veggies, cheese, and cilantro over fluffy brown rice.
# What You Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - Salt and pepper to taste
→ Vegetables
09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Dairy & Toppings
16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges
# How To Make:
01 - Rinse the rice thoroughly under cold water. Bring 2 cups of water to a boil in a medium saucepan, add rice and salt, reduce heat to low, cover, and simmer for 30-35 minutes until the liquid is absorbed and rice is tender. Fluff with a fork.
02 - In a small saucepan over medium heat, combine black beans, cumin, chili powder, smoked paprika, salt, and pepper. Stir occasionally and heat through for 5-7 minutes.
03 - Dice red and yellow bell peppers, halve cherry tomatoes, finely dice red onion, and slice avocado. If using fresh corn, briefly steam or grill as preferred.
04 - Distribute the cooked rice evenly among 4 bowls. Layer with seasoned black beans, diced peppers, corn, cherry tomatoes, red onion, and avocado slices.
05 - Top each bowl with queso fresco or cheddar cheese, a dollop of sour cream, and garnish with chopped cilantro. Serve alongside lime wedges.
