Rice and Bean Bowl Dinner

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 like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins

Ingredients

• ½ teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 cup fresh corn kernels
• 1 teaspoon kosher salt
• 3 tablespoons fresh lime juice
• 1 pint cherry tomatoes, halved
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed
• 2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
• 1 ½ medium avocados, divided
• 4 tablespoons cilantro, divided
• ¼ cup tortilla chips

Recipe Instructions

Step 1

Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.

Step 2

In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.

Step 3

In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.