Burrito Bowl with Guacamole and Salsa
Why I Love This Recipe
A delicious way to eat rice and beans. Susan McGarvey
Ingredients You'll Need
2 cups water
1 cup dry/uncooked long grain brown rice (or 3 cups cooked)
1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
4 cups thinly sliced romaine lettuce
1 cup thinly sliced green cabbage
1 cup chopped tomatoes (I like halved cherry tomatoes)
1 cup corn kernels (thaw first if frozen)
1 medium ripe avocado, chopped (optional)
½ cup finely chopped red onion
1 cup loosely packed cilantro, coarsely chopped
⅓ cup lime juice
Add your favorite Guacamole and Salsa
Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and cook for 45 minutes. Remove from the heat, and let stand for 10 minutes with the lid still on.
Toss the rice, beans, romaine, cabbage, tomatoes, corn, avocado (if using), onion, cilantro, and lime juice together in a large bowl (the cooked rice and beans may be added warm or cold).
If you are making this recipe ahead of time, add the avocado and lime juice closer to serving time.