Black Bean Rice Bowl

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Black Bean Rice Bowl

Serve with lime wedges to squeeze over top

1 cup long-grained white rice (I used basmati)
1/4 tsp salt
1 tbsp chili powder
1/4 tsp each cumin, ground coriander, and dried oregano
1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup diced red onion
3 green onions (white and light green parts only), sliced
3 cloves garlic, minced (I used two)
1 (19 0z) can black beans, rinsed and drained
3/4 cup frozen corn kernels
1 tbsp lime juice
1 cup water
1 small avocado, pitted, peeled and diced
1 tomato (is says plum, whatever), diced
1/4 cup chopped fresh cilantro

Cook rice according to package directions.

Meanwhile, stir together chili powder, cumin, oregano, pepper and salt. Set aside.

In skillet heat oil over medium heat. Cook red onions and green onions, stirring occasionally, until slightly softened, about two minutes. Stir in chili powder mixture and garlic, stirring for about one minute.

Add black beans, corn and 1 cup of water; bring to boil. Reduce heat and simmer until almost no liquid remains and corn is heated through, about 3 minutes (no, more). Stir in lime juice.

Divide rice among four bowls; top with bean mixture, avocado, tomato and cilantro.

Comments

  1. MaureenSeptember 23, 2012 at 10:14 AM

    I forgot to add "labels" again — black beans, rice, vegetarian, corn, avocado, chili, tomato

    ReplyDelete
  2. LeighMay 18, 2013 at 7:04 PM

    I made this the other day - very tasty! I didn't have any lime juice but that would have made the rice bowls even better. It was also very easy and quick to make. I think Nohé was shocked when I said supper was ready because usually I take about 4 hours to make supper the 5 times a year that I do...

    ReplyDelete

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