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Burrito Bowls
4 servings
| prepChop red onion in half; chop jalapeño in half (seeds removed if desired) | |||
| ¼ cup / 60 ml avocado or neutral oil, divided | Sauté onion, jalapeño, cumin | Top rice with cheese, rest 4 min; assemble bowls | |
| 1 medium red onion, coarsely chopped, divided | Mix corn salsa | ||
| 1 jalapeño, coarsely chopped, divided | |||
| ½ tsp ground cumin | |||
| 1 cup / 200 g long-grain white rice | Add rice, beans, water; simmer 18–20 min | ||
| 1 (15 oz / 425 g) can black or pinto beans | |||
| Kosher salt | |||
| 3 cups / 480 g corn kernels | |||
| ¼ cup / 10 g chopped cilantro | |||
| 1 lime | |||
| 4 oz / 115 g grated Monterey Jack cheese | |||
| 1 large avocado | |||
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