Southwest Veggie Bowl

Ingredients

• 1 cup brown rice
• 2 cup water
• 15 oz black beans, canned
• 1½ cup corn, frozen
• 1 red bell pepper
• ½ red onion
• 2 avocado
• 1 lime
• ¼ cup cilantro (optional)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup salsa (optional)

Steps

1. Cook rice according to package directions, typically by combining 1 cup rice with 2 cups water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 20-25 minutes until water is absorbed.
2. While rice cooks, drain and rinse black beans. Dice the red bell pepper and thinly slice the red onion.
3. Heat olive oil in a large skillet over medium heat. Add bell pepper and red onion and sauté for 5-7 minutes until softened.
4. Stir in the black beans, corn, chili powder, cumin, garlic powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until heated through.
5. Halve, pit, and dice the avocados. Squeeze fresh lime juice over the avocado to prevent browning.
6. Divide the cooked rice among four bowls. Top with the seasoned bean and corn mixture, diced avocado, and a sprinkle of fresh cilantro if desired.
7. Serve immediately, with salsa on the side if preferred.