Ingredients
4
4 servings
- •1 tablespoon unsalted butter
- •2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
- •1 (15 ounce) can no-salt-added black beans, drained and rinsed
- •1.5 medium avocados, divided
- •4 tablespoons cilantro, divided
- •3 tablespoons fresh lime juice
- •1 pint cherry tomatoes, halved
- •1 cup fresh corn kernels
- •1 teaspoon kosher salt
- •0.5 teaspoon ground black pepper
- •0.25 cup tortilla chips
Instructions
- 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.
- 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.
- 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.
Related Recipes
Brown Rice and Black Bean Salad
Black Beans and Rice
Mexican Bean and Rice Salad
Vegetarian Mexican Casserole
Nutty Brown Rice Salad
Black Bean and Rice Salad
Kerry's Beany Salad
Brown Rice and Black Bean Casserole
The Best Baked Rice and Beans
Cold Wild Rice Salad
Indian-Style Vegetable Rice
