Monday, March 28, 2016

easy burrito bowls... 25 minutes

the goods:

1 cup long grain rice
1 cup salsa
juice of 1 lime
3 cups chopped romaine lettuce
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 roma tomatoes, chopped
1 avocado, peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro leaves

chipotle cream sauce:
1 cup sour cream
1 tablespoon chipotle paste (or 2 tablespoons chipotle peppers in adobo sauce)
1 garlic clove, pressed
juice of 1 lime
1/2 teaspoon salt

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, and salt; set aside.
In a medium saucepan, add rice and 1 and 1/2 cups water, then cook rice according to package instructions (bring to a boil, place lid on, reduce to simmer for 15 minutes). Stir in salsa and lime juice.
To assemble, divide rice among bowls, top with lettuce, corn, beans, tomatoes, avocado, chipotle cream sauce, and cilantro. Serve with additional lime wedges if desired.

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