Categories: Vegetarian

Ingredients

• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves
• ***FOR THE CHIPOTLE CREAM SAUCE***
• 1 cup sour cream
• 1 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

Directions

1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.

2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.

3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

4. Serve immediately, drizzled with chipotle cream sauce.

5. NOTES *2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.

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