Veggie Burrito Bowl with Cilantro-Lime Rice and Chili Corn Salsa

Ingredients

• 1 cup Long Grain Brown Rice
• ⅓ cup Fresh Cilantro
• 1 whole Lime
• 2 can (15 oz) Black Beans
• 1 ½ tsp Paprika
• ½ tsp Smoked Paprika
• ½ tsp Ground Cumin
• ¼ tsp Cayenne Pepper
• 1 clove Garlic
• 2 whole Bell Pepper
• 1 whole Red Onion
• 2 cups Romaine Lettuce
• 1 cup Frozen Corn
• 1 whole Jalapeño
• 1 cup Guacamole

Instructions

1. Cook the brown rice according to package directions using a quick-cook or microwave method to fit the time window. Once done, fluff with a fork and stir in the chopped cilantro and lime zest. Season with salt to taste.
2. In a medium saucepan, combine the black beans, minced garlic, paprika, smoked paprika, ground cumin, cayenne pepper, and ¼ cup water. Bring to a boil over medium heat, then reduce to low, cover, and simmer 6 to 8 minutes, stirring occasionally. Season with salt and pepper to taste.
3. In a large skillet over medium heat, cook the bell pepper strips and red onion slices for 6 to 8 minutes until crisp-tender, stirring frequently and adding 1 to 2 tbsp water at a time as needed to prevent sticking. Season with salt and pepper to taste.
4. Make a quick corn salsa by combining the thawed corn and diced jalapeño. Stir together and season with salt to taste.
5. Assemble the bowls: layer cilantro-lime rice, shredded romaine, corn salsa, spiced black beans, and fajita vegetables into four shallow bowls. Top each with a scoop of guacamole and serve with lime wedges.