Black Bean Rice Bowls

Ingredients

• 1.5 Cup brown rice, rinsed - 1 1/2 (cups), rinsed
• 3 Cup water - 3 (cups)
• 2 Count canned black beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 1.5 Cup frozen corn kernels - 1 1/2 (cups)
• 2 Cup cherry tomatoes, halved - 2 (cups), halved
• 4 Cup romaine lettuce, chopped - 4 (cups), chopped
• 1 Cup cheddar cheese, shredded - 1 (cup), shredded
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Tablespoon lime juice - 2 (tablespoons)
• 1 Teaspoon chili powder - 1 (teaspoon)
• 0.75 Teaspoon salt - 3/4 (teaspoon), Divided: 1/2 teaspoon for the rice and 1/4 teaspoon for the bean and corn mixture.

Instructions

1. Prep vegetables, rice, and beans

   1. *Prep the vegetables* by halving the *cherry tomatoes* and chopping the *romaine lettuce*; rinse the *brown rice* and rinse and drain the *black beans*.

2. Cook the rice

   2. In a medium saucepan, combine *brown rice*, *water*, and *1/2 teaspoon salt*. Bring to a boil, then *reduce to low*, cover, and cook for *40 minutes* until the rice is tender.

3. Rest and fluff the rice

   3. Remove the rice from heat and let it stand, covered, for *5 minutes*. Fluff with a fork until the grains are *light and separate*.

4. Warm the beans and corn

   4. In a small saucepan, warm *olive oil* over medium heat. Add *black beans*, *frozen corn*, *chili powder*, and remaining *1/4 teaspoon salt*; cook for *5 to 7 minutes* until hot.

5. Season with lime

   5. Stir *lime juice* into the bean and corn mixture, then taste to ensure it is *mild and well seasoned*.

6. Assemble the bowls

   6. Divide the prepared rice among 4 bowls. Top each bowl with *romaine lettuce*, the *bean and corn mixture*, *cherry tomatoes*, and *cheddar cheese*.

7. Serve

   7. Serve immediately while the rice and beans are *warm* and the lettuce is *crisp*.