Loaded Burrito Bowls with Cilantro-Lime Rice & Black Beans

Ingredients

• 1.5 cups long-grain white rice

  rinsed until the water runs mostly clear

• 2.25 cups water
• 1.5 tsp kosher salt

  divided

• 2 limes lime

  zest 1 lime and juice both

• 0.5 bunch fresh cilantro

  finely chopped, tender stems included

• 2 tbsp olive oil

  divided

• 1 onion yellow onion

  finely diced

• 3 cloves garlic

  finely chopped

• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 45 oz black beans

  three 15-ounce cans, drained and rinsed

• 2 cups frozen corn

  thawed

• 2 cups cherry tomatoes

  quartered

• 6 radishes radishes

  thinly sliced

• 2 avocados avocado

  diced just before serving

• 1 jalapeño jalapeño

  seeded and finely chopped

• 0.25 tsp ground black pepper

Instructions

1. Combine the rinsed rice, water, and 0.75 teaspoon of the salt in a 2-quart saucepan. Bring to a boil over medium-high heat, cover, reduce to low, and simmer for 15 minutes, until the water is absorbed; remove from the heat and let stand covered for 5 minutes.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring, until softened and lightly browned. Add the garlic, cumin, and smoked paprika and stir for 30 seconds, until fragrant.
3. Add the black beans, 0.5 cup water, 0.5 teaspoon salt, and the black pepper to the skillet. Simmer over medium heat for 5 minutes, stirring occasionally, then lightly mash about one-quarter of the beans against the pan to make the mixture creamy while keeping plenty of whole beans.
4. Heat the remaining 1 tablespoon oil in a second large skillet over high heat. Add the corn in a single layer and cook for 3 to 4 minutes without stirring at first, then toss once or twice, until browned in spots; season with 0.25 teaspoon salt.
5. Make the fresh topping by tossing the tomatoes, radishes, jalapeño, the juice of 1 lime, and 0.25 teaspoon salt in a bowl. Let stand for 5 minutes so the tomatoes become lightly seasoned and juicy.
6. Fluff the rice with a fork and fold in the lime zest, the juice of the remaining lime, and the chopped cilantro. Taste and add the remaining 0.25 teaspoon salt if needed.
7. Divide the cilantro-lime rice among 4 bowls. Top with the smoky black beans, charred corn, tomato-radish topping, and diced avocado, then finish with any remaining cilantro and serve immediately.

Make it part of your week.