Southwest Black Bean Bowl

Step 1

Rinse rice under cold water until water runs clear.

Step 2

Chop cilantro finely and set aside.

Step 3

Cut lime in half and set aside.

Step 4

Dice bell pepper into small pieces.

Step 5

Halve avocado, remove pit, and slice thinly.

Step 6

Halve cherry tomatoes lengthwise.

Step 7

Bring 1.5 cups water to boil in medium saucepan.

Step 8

Add rice and stir once.

Step 9

Reduce heat to low and cover tightly.

Step 10

Simmer rice for 15 minutes without stirring.

Step 11

While rice cooks, drain and rinse black beans.

Step 12

Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.

Step 13

Add corn kernels and cook, stirring, for 3 minutes.

Step 14

Add black beans, chili powder, and cumin to skillet.

Step 15

Stir until beans are heated through, about 2 minutes.

Step 16

Remove rice from heat and let stand 2 minutes.

Step 17

Fluff rice with fork and divide between two bowls.

Step 18

Squeeze juice from lime halves over rice.

Step 19

Stir cilantro into rice until combined.

Step 20

Top each bowl with black bean mixture.

Step 21

Arrange bell pepper, avocado, and tomatoes on top.

Step 22

Drizzle with 0.5 tablespoon oil per bowl.

Step 23

Season with salt and pepper to taste.