Southwest Rice Bowl Recipe

Cook rice

Rinse rice under cold water until water runs mostly clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add rinsed rice and stir for 1 minute to coat. Add broth, 1 tsp ground cumin and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Season and warm beans & corn

While rice cooks, heat 1 tbs olive oil in a medium skillet over medium-high heat. Add drained black beans and corn, sprinkle with 1 tsp chili powder, 1/2 tsp smoked paprika and 1/4 tsp salt. Toss and cook 3–5 minutes until warmed and slightly golden on the corn. Stir in 1 tbs fresh lime juice, taste and adjust seasoning. Keep warm off heat.

Cook protein (if using)

If using chicken: pat 12 oz chicken dry, toss with 1 tbs olive oil and 1 tbs taco seasoning. Heat a skillet over medium-high heat and cook chicken slices 4–6 minutes per side until internal temp reaches 165°F (75°C). Let rest 5 minutes, then slice. If using tofu: press excess liquid, toss 12 oz cubes with oil and taco seasoning, and pan-sear 3–5 minutes per side until crisp and golden. Keep warm.

Prepare fresh toppings

While other components finish, dice the red bell pepper, halve and finely dice 1/2 a red onion, dice the roma tomato, slice the avocado, and chop 1/4 cup cilantro. Arrange shredded cheese and sour cream/Greek yogurt for serving. If you like heat, have hot sauce ready.

Make dressing

In a small bowl whisk together 2 tbs fresh lime juice, 2 tsp extra-virgin olive oil, 1 tsp honey (or agave), 1/4 tsp salt and a pinch (1/8 tsp) freshly ground black pepper. Taste and adjust sweetness or salt as desired.

Divide the fluffed cumin rice evenly among 4 bowls. Top each bowl with equal portions of the warm black beans and corn mixture, seasoned protein (or extra beans/tofu if skipping protein), diced red bell pepper, diced tomato, and diced red onion. Add sliced avocado and sprinkle with chopped cilantro and 2 tablespoons shredded cheese per bowl. Drizzle about 1/2 tablespoon of the fresh lime dressing over each bowl (reserve extra). Add a dollop (about 2 tbs) of sour cream or Greek yogurt, and a few drops of hot sauce if desired. Serve immediately.