Ingredients
– 1 cup brown rice
– 2 cups vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup corn, frozen or canned
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– Fresh cilantro, for garnish
Method
1. Begin by cooking the brown rice according to package instructions, using vegetable broth instead of water.
2. While the rice cooks, heat olive oil in a large pan over medium heat.
3. Add the black beans, corn, cumin, and chili powder to the pan. Stir and cook for about 5 minutes.
4. Once the rice is ready, mix it into the pan with the beans and corn. Fold in the cherry tomatoes and avocado, gently stirring.
5. Serve warm, garnished with fresh cilantro on top.
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