By W.R.Y Trucking
In a medium saucepan over medium heat, combine the cooked brown rice, drained black beans, and corn. Stir occasionally until the mixture is heated through, about 5 minutes.
Add half the lime juice to the rice and bean mixture, then season with salt and pepper. Stir to combine and remove from heat.
Divide the rice mixture into serving bowls.
Top each bowl with a generous serving of salsa, sliced avocado, a sprinkle of cilantro, and a drizzle of the remaining lime juice.
Serve immediately, garnished with extra cilantro if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegan Lunch Dinner Mexican recipe is ready in 15 minutes and features cooked brown rice, black beans, corn and other delicious ingredients. Contains 450 calories total.
In a medium saucepan over medium heat, combine the cooked brown rice, drained black beans, and corn. Stir occasionally until the mixture is heated through, about 5 minutes.
Add half the lime juice to the rice and bean mixture, then season with salt and pepper. Stir to combine and remove from heat.
Divide the rice mixture into serving bowls.
Top each bowl with a generous serving of salsa, sliced avocado, a sprinkle of cilantro, and a drizzle of the remaining lime juice.
Serve immediately, garnished with extra cilantro if desired.
Calories per Serving: 450
Your Rating:
