Southwest Recipe

Cook rice

If you haven't already, cook 2 cups finished rice (about 1 cup uncooked long-grain rice). Fluff and keep warm or chill for a cold bowl.

Drain and rinse 1.5 cups canned black beans. If using canned corn, drain. If using frozen corn, thaw and pat dry. Halve tomatoes, dice bell pepper, finely dice red onion, chop greens, and dice avocado. Chop cilantro and set lime wedges aside.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained black beans and corn to the skillet. Stir to coat and cook 2–3 minutes to warm through.

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook 1–2 minutes, tossing so spices bloom and coat the beans and corn.

If using a protein (shredded chicken or grilled tofu), add the 2 cups of cooked protein to the skillet and toss with the spiced beans/corn just to heat through for 2–3 minutes. Adjust seasoning to taste.

In a small bowl whisk together 1/2 cup Greek yogurt (or sour cream), 2 tsp mayonnaise (optional), 2 tbs fresh lime juice, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 1 tsp honey, and 1/2 tsp salt until smooth. Taste and adjust lime, spice, or sweetener. If the dressing is too thick, thin with 1–2 tbs water.

Divide the cooked rice evenly among 4 bowls (about 1/2 cup rice per serving).

Top each bowl with equal portions of the spiced bean-and-corn mixture, chopped greens (about 3/4 cup per bowl), halved tomatoes, diced red bell pepper, red onion, and diced avocado.

Spoon 2–3 tbs creamy southwest dressing over each bowl (or serve on the side).

Garnish with chopped cilantro, a squeeze of lime, crumbled queso fresco, toasted pepitas, and hot sauce if desired.

Serve immediately while warm, or chill bowls for a cold salad. Leftover components (dressing, beans, rice) store separately in airtight containers in the refrigerator for up to 3–4 days. Add avocado just before serving to avoid browning.