Tropical Black Bean Rice Bowls
Brown Rice, 1/2 cup, 1 cup, 1 1/2 cups
Cooking Oil*, 1 tablespoon, 2 tablespoons, 3 tablespoons
Tri-Color Pepper, Diced, 6 oz., 12 oz., 18 oz.
Corn, off the cob, 2 oz., 4 oz., 6 oz.
Black Beans, 14.5 oz. can, 2 cans, 3 cans
Ground Cumin, 1 tsp., 2 tsp., 3 tsp.
Garlic Powder, 1/2 tsp., 1 tsp., 1 1/2 tsp.
Paprika, 1/2 tsp., 1 tsp., 1 1/2 tsp.
Lime, 1 each, 2, 3
Salt*, to taste
Cilantro, chopped, .25 oz., .5 oz. .75 oz.
Avocado, 1/2 each, 1 , 1 1/2
Salsa, Tropical, 3 oz., 6 oz., 9 oz.
Heat cooking oil in a large nonstick skillet over medium heat. Add the bell peppers. Slice the corn off the cob and add to the skillet. Saute for 3 minutes. Drain and rinse the black beans, then add to the pan along with the cumin, garlic powder, and paprika and cook for 2 minutes more, stirring often. Stir in lime juice and salt to taste then, fold in cilantro.
Microwave rice according to package instructions. Divide rice into bowls and top with black bean combo. Serve topped with sliced avocado, the salsa and extra lime wedges.
Top with cooked chicken, shrimp, beef or pork.
Recipe shown is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.