Vegetarian Rainbow Burrito Bowl

By carvalhohm

Ingredients

• 1 1⁄2 cups Brown Rice
• 1⁄4 cup frozen GOYA® Recaito
• 1 can Golden Corn, drained
• 1 can Pinto Beans, drained
• 2 cups halved grape tomatoes
• 1⁄2 cup shaved red onion
• 1 large ripe avocado, peeled, pitted and sliced
• 1⁄2 cup fresh cilantro leaves
• 1⁄4 cup Jalapeño Nacho Slices
• GOYA® Salsita Hot Sauce Chipotle Chile, optional
• lime wedges

Preparation

Step 1

1 In saucepan set over high heat, combine rice, Recaito and 2 cups water; cover and bring to boil. Reduce heat to medium-low; cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork; divide among four bowls.

2 Top each bowl with corn, pinto beans, tomatoes, red onion and avocado. Garnish with cilantro and jalapeño. Serve with hot sauce (if using), and lime wedges.

Note: Add a cool and smoky finish by mixing together 1/2 cup sour cream, 1 tbsp. lime juice and 1 finely chopped chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, then drizzling some over each rice bowl before serving.