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bASIC INGREDIENTS

  • 1 cup uncooked rice
  • 1 cup salsa
  • 3 cups chopped Romaine lettuce
  • 1  can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • 2 tablespoons chopped fresh cilantro leaves (optional)

cHIPOTLE CREAM SAUCE

  • 1 cup sour cream
  • 1/2 tablespoon chipotle paste*
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste

 

  • To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  • To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  • Serve immediately, drizzled with chipotle cream sauce.

NOTES

*1 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.