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Mexican Brown Rice Burrito Bowl

Servings: 2

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup Brown rice
  • 2 cups Water
  • 1 cup Black beans
  • 1 no Avocado
  • 1 no Tomato
  • 1 no Onion
  • 1 no Jalapeno
  • 1 no Lime
  • 2 tablespoons Cilantro
  • to taste no Salt
  • to taste no Pepper

Instructions:

  1. Rinse the brown rice under cold water until the water runs clear. Transfer it to a saucepan with the water. Bring it to a boil, then cover and reduce to a simmer. Cook for 45 minutes, or until the rice is tender and the water has been absorbed.
  2. While the rice is cooking, wash and chop the avocado, tomato, onion and jalapeno. Toss them together in a bowl to make a fresh salsa.
  3. Rinse and drain the black beans. If using canned beans, heat them in a small saucepan over medium heat until warmed through.
  4. Once the rice is cooked, fluff it with a fork and let it cool slightly. Season it with salt, pepper and the juice of half the lime.
  5. To assemble, divide the rice between two bowls, arrange the beans and salsa on top, and finish with a sprinkle of chopped cilantro. Serve with the remaining lime half on the side, for squeezing over the top.