Taco Bowls with Cilantro Lime Rice
Brown rice cooked with vegetable broth and cilantro, served with spiced black beans, avocado, salsa, and cashew sour cream.
For the Cilantro Lime Rice
- 1 cup brown rice
- 2 cups water
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
For the Taco Bowls
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1 Roma tomato, chopped
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Preparation
1. In a medium pot, combine the brown rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is cooked and all the water has been absorbed.
2. Once the rice is done, remove from heat, then stir in the lime juice, chopped cilantro, and salt and pepper to taste.
3. While the rice is cooking, prepare the taco bowl ingredients. In a large bowl, combine the black beans, corn, diced red bell pepper, and red onion. Mix well.
4. To assemble the taco bowls, divide the cilantro lime rice evenly among 4 bowls. Top each bowl with the black bean and vegetable mixture, then add diced avocado, tomato, and chopped cilantro on top. Serve with lime wedges on the side.
