Burrito bowls have come into fashion as more people cut out refined carbohydrates, in this case the flour tortilla. This filling dish can be a meal in itself. It is flavorful, colorful, easy to make, and the simple lime juice dressing is just right.
- 2 cups water
- 1 cup dry/uncooked long-grain brown rice (or 3 cups cooked)
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- 4 cups thinly sliced romaine lettuce
- 1 cup thinly sliced green cabbage
- 1 cup chopped tomatoes (I like halved cherry tomatoes)
- 1 cup corn kernels (thaw first if frozen)
- 1 medium ripe avocado, chopped (optional)
- ½ cup finely chopped red onion
- 1 cup loosely packed cilantro, coarsely chopped
- ⅓ cup lime juice
- Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and cook for 45 minutes. Remove from the heat, and let stand for 10 minutes with the lid still on.
- Toss the rice, beans, romaine, cabbage, tomatoes, corn, avocado (if using), onion, cilantro, and lime juice together in a large bowl (the cooked rice and beans may be added warm or cold).
When tomatoes aren’t in season and don’t taste very good, you can substitute 1 medium red bell pepper, seeded and chopped (about 1½ cups).
If you have access to fresh, organic corn, cut the kernels right from the cob. They do not need to be cooked; raw corn is delicious!
For cilantro objectors, feel free to substitute fresh basil or parsley.
If you are making this recipe ahead of time, add the avocado and lime juice closer to serving time.
- 3 small to medium ripe avocados
- ½ cup finely chopped yellow or white onion
- ½ cup chopped fresh cilantro or basil leaves
- 3 tablespoons lime juice
- 2 small to medium cloves garlic, finely chopped
- ½ teaspoon ground cumin
- Peel and chop the avocados, and mash them with a fork in a medium bowl.
- Stir in the onion, cilantro or basil, lime juice, garlic, and cumin. Chill for at least 30 minutes, to blend the flavors.
- 2½ cups chopped Roma tomatoes (about 1 pound or 5 to 6 medium)
- 1 cup chopped yellow or white onion (about ½ medium onion)
- ½ cup chopped cilantro or basil
- 2 tablespoons lime juice
- 1 medium clove garlic, finely chopped
- Halve the tomatoes and with a spoon, remove the soft insides that contain the seeds (see Note). If the seeds and soft centers are not removed, the salsa will be very watery.
- Chop the seeded tomatoes and place them into a medium bowl. Stir in the onion, cilantro or basil, lime juice, and garlic. This method results in a chunky salsa; for a smoother salsa, pulse very briefly in a food processor or blender. Chill for at least 30 minutes to allow the flavors to blend.
If you don't want to throw out your tomato seeds/soft centers, save them to blend into a homemade salad dressing.