1 cup white rice 5 tablespoons plus 2 teaspoon olive oil 2-1/2 teaspoon McCormick Chili Powder 2 (15.5 ounce cans) black beans, drained and rinsed 1 teaspoon salt 1/2 teaspoon McCormick Black Pepper, Ground 2 serrano chili peppers, seeded and thinly sliced 1-1/2 cup frozen corn, thawed and roasted 1/3 cup lime juice 2 tablespoons chopped cilantro 2 teaspoons honey 2 (8 ounce packages) cherry tomatoes, halved 1 avocado, sliced
Combine rice, 2 cups water, 2 teaspoon of the oil and 2 teaspoon of the chili powder in a medium saucepan. Bring to a boil, then cover and reduce heat to medium-low. Simmer 20 minutes. Uncover and stir in beans, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover and let stand 5 minutes.
Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add serrano peppers and cook, stirring, 4 minutes. Season with 1/8 teaspoon salt. Microwave corn for 1 to 2 minutes; season with 1/8 teaspoon each salt and pepper.
Make dressing: In a medium bowl, whisk lime juice, cilantro, honey and remaining 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. While whisking, add remaining 4 tablespoon oil. Toss a few tablespoons of dressing with tomatoes.
Spoon rice and beans into 6 bowls. Top with peppers, corn, tomatoes and avocado, dividing equally. Drizzle with dressing and serve.
To roast corn, Preheat oven to 450 degrees. Line a baking ray with foil or parchment, Pat the corn dry, in a large bowl or zip seal bag, toss the corn with 2 tbsp. olive oil and salt and pepper, Spread in a single layer on the baking tray. Bake for 5 minutes. Stir and cook for an additional 5 minutes, until corn has begun to brown.