From craving to table
Instructions
- 1
In a medium saucepan, bring 2 cups water to a boil. Stir in rice, cover, reduce heat, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
- 2
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes, until softened.
- 3
Add garlic and red bell pepper; sauté for another 2 minutes.
- 4
Stir in cumin, chili powder, smoked paprika, and salt. Cook for 1 minute until fragrant.
- 5
Add black beans, corn, minced chipotle pepper, and adobo sauce. Cook for 3-4 minutes, stirring occasionally, until heated through.
- 6
To assemble, divide rice among 4 bowls. Top each with chipotle bean mixture, cherry tomatoes, avocado slices, shredded cheddar, and fresh cilantro.
- 7
Serve immediately with lime wedges on the side.