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1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 (15.25-ounce) can whole kernel corn, drained
1 (15-ounce) black beans, drained and rinsed
2 tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh herb leaves
1 cup sour cream
1 tablespoon chipotle paste
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To make theTo assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.
This recipe is great to mix up with what you have in the cupboard PLUS it is easy to change up every day--- great additions/ swaps are:
Whatever veg you have leftover
You can also change the sauce for whatever you like example guacamole/ mayonnaise.