Recipe
Brown Basmati & Quinoa Burrito Bowl
Ingredients
- 1 pack Royal RTH Brown Basmati, Quinoa and Garlic
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Cook Royal RTH Brown Basmati, Quinoa and Garlic rice according to package instructions. This typically involves squeezing the pouch to separate grains, tearing both sides to vent and microwaving for 90 seconds. Caution: Pouch will be hot. Careful when handling. Set aside.
- In a small saucepan, heat the black beans and corn over medium heat until warmed through. Season with salt and pepper to taste. Keep warm.
- Slice the avocado and halve the cherry tomatoes. Set aside.
- In serving bowls, divide the cooked rice among them. Top with the warmed black beans, corn, sliced avocado, halved cherry tomatoes, and chopped cilantro.
- Squeeze fresh lime juice over each bowl and garnish with additional cilantro if desired. Serve immediately.
- Mix all the ingredients together in the bowl before eating to ensure an even distribution of flavors.
- Enjoy!
Note: Adjust the toppings according to your preference. You can also add protein such as grilled chicken, beef, or tofu to make the burrito bowl more filling.