Black Bean Rice Bowl

1 cup (250 mL) long-grain white rice
1/2 tsp (2 mL) salt
1 tbsp (15 mL) chili powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) diced red onion
3 green onions, (white and light green parts only), sliced
3 cloves garlic, minced
1 can (19 oz/540 mL) black beans, drained and rinsed
3/4 cup (175 mL) frozen corn kernels
1 tbsp (15 mL) lime juice
1 small avocado, pitted, peeled and diced
1 plum tomato, diced
1/4 cup (60 mL) chopped fresh cilantro

In small saucepan, cover rice and 1/4 tsp of the salt with 1-1/2 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 10 minutes. Turn off heat; let stand on burner for 5 minutes. Fluff with fork.

Meanwhile, stir together chili powder, cumin, coriander, oregano, pepper and remaining salt; set aside.

In large skillet, heat oil over medium heat; cook red onion and green onions, stirring occasionally, until slightly softened, about 2 minutes. Stir in chili powder mixture and garlic; cook, stirring, for 1 minute.

Add black beans, corn and 1 cup water; bring to boil. Reduce heat and simmer until almost no liquid remains and corn is heated through, about 3 minutes. Stir in lime juice.

Divide rice among bowls; top with bean mixture, avocado, tomato and cilantro.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JNSCARFE.