This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We bearing in mind to keep the corn raw for new crunch and a roomy flavor, but mood find not guilty to use cooked, frozen and thawed, or canned corn kernels, if thats what you prefer.
The ingredient of Rice and Bean Bowl Dinner
- 1 tablespoon unsalted butter
- 2 (8.8 ounce) packages UNCLE BENSu00ae READY RICEu00ae collect Grain Brown Rice
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1u2009u00bd medium avocados, divided
- 4 tablespoons cilantro, not speaking
- 3 tablespoons vivacious lime juice
- 1 pint cherry tomatoes, halved
- 1 cup open corn kernels
- 1 teaspoon kosher salt
- u00bd teaspoon ground black pepper
- u00bc cup tortilla chips
The instruction how to make Rice and Bean Bowl Dinner
- Heat a large skillet greater than medium heat. Melt butter in skillet; grow rice and beans, stirring frequently. Cook until outraged through, very nearly 3 minutes. Add water, as needed, to get rice to desired texture. sever from heat; set aside.
- In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. go to water if needed.
- In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle behind salt and pepper. Drizzle next roughly more or less 2 tablespoons of avocado-cilantro sauce. Top evenly similar to permanent avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.
