Ingredients
Scale
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers, diced (mixed colors)
- 1 medium red onion, thinly sliced
- 1 cup corn (frozen or canned)
- 1 ripe avocado, sliced
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup sour cream (optional)
Instructions
- Cook the brown rice according to package instructions, using vegetable broth for added flavor.
- In a skillet over medium heat, sauté the diced onions and bell peppers until tender (5-7 minutes).
- Add the rinsed black beans and corn to the skillet; heat through (3-4 minutes).
- Stir in cumin and chili powder; cook until fragrant (about 1 minute).
- Assemble bowls by layering rice first, followed by the sautéed veggie mixture.
- Garnish each bowl with avocado slices, cilantro, lime juice, and sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 10mg