Tex-Mex Rice Bowl
This clean and easy to make bowl is loaded with fiber and flavor. It stores well, refrigerated, for up to two days -- just make sure to add the salsa right before serving.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 1/2 cups cooked brown rice
1 15-ounce can of black beans, rinsed and drained
1/2 cup corn kernels
1/2 cup shredded cheddar cheese
1 avocado, pitted, peeled and chopped
1 cup store-bought salsa
Add rice to 2 serving bowls. Add remaining ingredients to rice, distributing evenly between both bowls. Serve and enjoy!