Tex-Mex Rice Bowl
This clean and easy to make bowl is loaded with fiber and flavor. It stores well, refrigerated, for up to two days -- just make sure to add the salsa right before serving.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 1/2 cups cooked brown rice
1 15-ounce can of black beans, rinsed and drained
1/2 cup corn kernels
1/2 white onion, sliced
1/2 cup shredded cheddar cheese
1 avocado, pitted, peeled and chopped
1 cup store-bought salsa
1 15-ounce can of black beans, rinsed and drained
1/2 cup corn kernels
1/2 white onion, sliced
1/2 cup shredded cheddar cheese
1 avocado, pitted, peeled and chopped
1 cup store-bought salsa
Directions
Add rice to 2 serving bowls. Add remaining ingredients to rice, distributing evenly between both bowls. Serve and enjoy!
Looking for inspiration? Try these recipes:
Creamy Roasted Pumpkin Soup
Lemon Chicken Thighs
Black Bean and Corn Salad
