Mexican Burrito Bowl

Ingredients

• 1 cup brown rice (or white rice)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 medium bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 lb grilled chicken breast, diced (or tofu)
• 1 lb ground beef or turkey (optional)
• 1 avocado, sliced or diced
• 1 cup salsa or pico de gallo
• 1 cup shredded cheese
• 1/2 cup sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes.
2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5-7 minutes.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for another minute to toast the spices.
4. Add the rinsed black beans and corn to the skillet. Stir together and let it cook for an additional 3-4 minutes.
5. If using grilled chicken or ground meat, cook it in a separate pan while the vegetables sauté. Ensure it's cooked through.
6. Once the rice is cooked, fluff it with a fork. In a serving bowl, layer the rice, sautéed vegetable and bean mixture, and protein.
7. Top with cheese, avocado, salsa, sour cream, and fresh cilantro. Squeeze fresh lime juice over the top before serving.

Nutrition