Ingredients:
- 1 cup brown rice (dry, uncooked)
- 1 tsp avocado oil
- 1/2 Yellow Onion (chopped)
- 2 tsps cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp sea salt
- 1 red bell pepper (chopped)
- 1 jalapeno pepper (seeded and chopped)
- 1 3/4 cups black beans (cooked)
- 3/4 cup frozen corn (thawed)
- 3/4 cup organic salsa
- 113 grams cheddar cheese (grated, optional)
- 2 cups corn tortilla chips (optional)
- 1/4 cup cilantro (optional, chopped)
Preparation:
- Cook the brown rice according to the directions on the package.
- While the rice cooks, heat the avocado oil in a skillet over medium heat and add the onion. Sauté for 2 to 3 minutes and then add the cumin, chili powder, paprika and sea salt. Then add the red pepper and jalapeño. Cook for an additional 2 to 3 minutes.
- Add the black beans, corn, salsa, and cooked rice. Stir to combine.
- Turn the oven to broil. Top the skillet with the shredded cheese and place in the oven for 3 to 4 minutes, until the cheese is bubbly on top. Serve with corn tortillas and fresh cilantro. Enjoy!