Ingredients
Scale
- 1 cup brown rice, uncooked
- 1/2 cup vegetable broth or water
- 1/3 red onion, diced
- small piece of jalapeño, about 1/2 inch, diced small (optional)
- 1 clove garlic, minced
- pinch of sea salt and pepper
- 1 bell pepper, diced
- 1 cup sweet corn
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
Fiesta Lime Sauce
- 2 limes, juiced
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon pure maple syrup (or agave)
- 1/2 teaspoon cumin
- sea salt and pepper, to taste
- extra jalapeño slices for fun (optional)
Instructions
- Start by cooking the brown rice. Follow directions on the package.
- In a saucepan, heat the vegetable broth (or water) and sauté the onion, jalapeño, garlic, sea salt and pepper for 5 minutes on medium heat, adding a little extra broth or water, if needed. Next, add bell peppers and cook 5-7 minutes until soft. Reduce heat, then stir in the corn, black beans and cilantro, just to be heated up.
- In a large bowl, combine the rice and sautéed veggies.
- In a small bowl, mix all ingredients for the ‘Fiesta Lime Sauce’ until well combined. Pour into bowl then mix it all together.
- Enjoy!
Notes
- Can be eaten warm or cold.
- Leftovers can be refrigerated up to 3 days.
Nutrition
- Serving Size: 4
