Vegan Burrito Bowl with Cilantro-Lime Rice

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 1/4 cups water
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 cans black beans, drained and rinsed (15 oz each)
• 1/4 cup vegetable broth
• 1 1/2 cups corn kernels, fresh or frozen
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 2 avocados, sliced
• 1/4 cup salsa
• 1/4 cup cilantro leaves, for garnish
• 1 lime, cut into wedges

Method

1. 1

   Combine the rinsed rice, water, 1 tablespoon olive oil, and 1/2 teaspoon salt in a 6-quart saucepan. Bring to a boil over medium-high heat.

   5:00 · Bring rice to a boil
2. 2

   Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed.

   18:00 · Simmer rice
3. 3

   Remove the rice from heat and let stand covered for 5 minutes, then fluff with a fork and stir in the lime juice and chopped cilantro. Set aside.

   5:00 · Rest rice
4. 4

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes.

   4:00 · Soften onion
5. 5

   Stir in the garlic, cumin, and chili powder and cook until fragrant, about 30 seconds.

   0:30 · Toast spices
6. 6

   Add the black beans and vegetable broth to the skillet. Simmer, stirring occasionally and mashing some beans lightly, until thickened.

   8:00 · Simmer beans
7. 7

   While the beans simmer, heat a dry skillet over medium-high heat and add the corn. Cook, stirring occasionally, until lightly charred in spots.

   5:00 · Char corn
8. 8

   In a small bowl, combine the cherry tomatoes, red onion, jalapeño, lime juice, and salt to make a quick pico de gallo.

9. 9

   Divide the cilantro-lime rice among four bowls. Top each with black beans, charred corn, pico de gallo, and sliced avocado.

10. 10

    Spoon salsa over each bowl, garnish with cilantro leaves, and serve with lime wedges.