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Easy Burrito Bowls

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Prep Time - 10mins
Cook Time - 15mins


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


1 cup sour cream

1 tablespoon chipotle paste

1 clove garlic, pressed

Juice of 1 lime

1/4 teaspoon salt, or more, to taste

Easy Burrito Bowls


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

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

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

Serve immediately, drizzled with chipotle cream sauce.

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