Gf Rice Bowl With Black Beans Avocado Cilantro Dressing Recipe 435

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GF - RICE BOWL WITH BLACK BEANS, AVOCADO & CILANTRO DRESSING RECIPE - (4.3/5)



GF - Rice bowl with black beans, avocado & cilantro dressing Recipe - (4.3/5) image

Provided by á-46145

Number Of Ingredients 17

The dressing:
1/4 cup fresh lime juice
1/4 cup minced cilantro
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon honey
3/4 teaspoon salt
The rice:
1 teaspoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 cup rice
2 cups vegetable broth
The rest:
1 (14 ounce) can black beans, drained and rinsed
3 Roma tomatoes, diced
1 avocado, diced

Steps:

  • The dressing: In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, honey and salt. Re-whisk immediately before using. The rice: Heat the olive oil in a medium skillet set over medium heat. Add the onion and saute until the onion is softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the rice and vegetable broth. Bring the broth to a boil. Reduce the heat to low, cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Fluff and set aside. The rest: Divide the rice between 4 bowls and top each portion with black beans, tomatoes and avocado. Pour the cilantro dressing over the rice bowls. Serve.

RICE AND BEAN BOWL DINNER



Rice and Bean Bowl Dinner image

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon unsalted butter
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 ½ medium avocados, divided
4 tablespoons cilantro, divided
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 cup fresh corn kernels
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup tortilla chips

Steps:

  • Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
  • In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
  • In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

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