Recipe Instructions:
1 (3.5-oz.) bag boil-in-bag brown rice 2 tablespoons olive oil, divided 1 teaspoon ground cumin 3 garlic cloves, minced 3/4 teaspoon kosher salt, divided 1 (15-oz.) can unsalted black beans, undrained 1 tablespoon chopped chipotle chiles canned in adobo sauce 1 cup halved grape tomatoes 1/3 cup finely chopped onion 1/4 cup chopped fresh cilantro 1 1/2 tablespoons fresh lime juice, divided 1 jalapeño, seeded and finely chopped 1 1/3 cups thinly sliced red cabbage 3 ounces queso fresco, crumbled (about 3/4 cup) 1 ripe avocado, peeled and sliced
How to Make It
1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium. 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.
2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring mixture to a boil; reduce heat, and simmer 5 minutes.
3. Combine remaining 1/4 teaspoon salt, chopped tomato, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
4. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.
5. Spoon rice mixture into shallow bowls. Top rice with bean mixture, tomato mixture, cabbage mixture, cheese, and avocado.
