Mexican Rice Bowl
Cilantro-lime rice topped with black beans, roasted corn, avocado, pico de gallo, and chipotle crema — a burrito bowl without the tortilla
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🛒 Ingredients
- 1.5 cups white rice
- 1 can drained canned black beans
- 1 cup frozen corn
- 2 sliced avocado
- 1 cup pico de gallo
- 1/4 cup fresh cilantro
- 2 lime
- 2 cloves garlic
- 1 chipotle pepper in adobo
- 1/2 cup sour cream
- 1 tbsp oil
👨🍳 Instructions
- 1Cook rice with garlic and salt; fluff and stir in half the cilantro and lime juice
- 2Roast corn in a dry skillet over high heat until charred — about 5 minutes
- 3Blend chipotle pepper with sour cream and a squeeze of lime for chipotle crema
- 4Warm black beans with cumin and salt
- 5Build bowls: rice base, beans, corn, and avocado slices
- 6Top with pico de gallo and drizzle chipotle crema
- 7Finish with remaining cilantro and lime wedges
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