Satisfying brown rice bowl topped with black beans, colorful vegetables, creamy cheese, and tangy sour cream.
# What you'll 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
# Method:
01 - Rinse rice under cold water. Bring 2 cups water to a boil in a medium saucepan, add rice and salt. Reduce heat to low, cover and simmer 30 to 35 minutes until tender and water is absorbed. Fluff with a fork.
02 - In a small saucepan over medium heat, combine black beans, cumin, chili powder, smoked paprika, salt, and pepper. Heat, stirring occasionally, for 5 to 7 minutes.
03 - Dice bell peppers, halve cherry tomatoes, finely dice red onion, and slice avocado. Steam or grill fresh corn as preferred.
04 - Divide cooked brown rice evenly among four bowls. Top with seasoned black beans, diced peppers, corn kernels, cherry tomatoes, red onion, and avocado slices.
05 - Sprinkle each bowl with queso fresco or cheddar cheese. Add a dollop of sour cream and garnish with chopped cilantro. Serve with lime wedges.
