This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons olive oil, divided
1 teaspoon ground cumin
3 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1 (15-ounce) can unsalted black beans, undrained
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 cup chopped cherry or grape tomatoes
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice, divided
1 jalapeno pepper, seeded and finely chopped
1 1/3 cups very thinly sliced red cabbage
3 ounces queso fresco, crumbled (about 3/4 cup)
1 ripe avocado, peeled and sliced
Est. added sugars 0g
How to Make It
Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.
Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.