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Easy Eats

Easy Eats
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Fish with White Wine, Lemon and Capers
Easy Eats > Southwestern Veggie Bowl
Southwestern Veggie Bowl
Southwestern Veggie Bowl Southwestern Veggie Bowl
This hearty vegetarian rice bowl plays up the flavors of the Southwest, with poblano peppers, corn, avocado and chili pepper.
SERVES: 6
PREP TIME: 10 Minutes
COOK TIME: 40 Minutes
Ingredients

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

Directions
Step 1  Step 1:
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.
 
Step 2  Step 2:
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.
 
Step 3  Step 3:
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.
 
Step 4  Step 4:
Spoon rice and beans into 6 bowls. Top with peppers, corn, tomatoes and avocado, dividing equally. Drizzle with dressing and serve.
 
Step 5  NOTE:
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.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

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