Ingredients
Scale
- 1 cup brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, diced
- 1 ripe avocado, cubed
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 2 tablespoons freshly squeezed lime juice
- ½ cup fresh cilantro, roughly chopped
- ½ cup sour cream or Greek yogurt (optional)
Instructions
- Rinse brown rice under cold water until clear. In a pot, combine rice and 2 cups water; bring to a boil. Cover and reduce heat to low; cook for about 45 minutes until tender.
- While rice cooks, warm black beans in a saucepan over medium heat for about 5 minutes.
- In a small bowl, mix chopped chipotle pepper, adobo sauce, and lime juice to create the chipotle sauce.
- Dice cherry tomatoes and cube avocado; chop cilantro.
- Assemble bowls: Start with a base of brown rice topped with black beans, tomatoes, avocado, and drizzle with chipotle sauce.
- Finish with sour cream or Greek yogurt and garnish with cilantro and lime juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 510
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 10mg