Burrito Bowl

by Gianna Dinuzzo
Burrito Bowl


Burrito Bowl Ingredients

Cilantro Lime Rice (see below)
4 cups romaine lettuce, thinly shredded
1 can black beans, drained
Corn salsa (see below)
Guacamole (see below)
1 cup shredded cheese (optional)
Pico de Gallo (optional)

For the Rice

2.5 cups jasmine rice
4 cups water
1/2 cup finely chopped cilantro
2 limes, juiced
3 teaspoons himalayan salt

For the Corn Salsa

2 ears corn, shucked
1 small cucumber, peeled and finely chopped
½ cup finely chopped red onion
½ cup finely chopped cilantro
½ lime, juiced
pinch salt

For the Guacamole

1 avocado
¼ cup finely chopped red onion
½ lime, juiced
2 tablespoons cilantro
pinch salt


Cook rice with water in a rice cooker (About 25 minutes) Add cilantro, lime juice, and salt to rice, then stir Heat corn kernels (removed from cob) on medium heat on a skillet for 6 minutes Put corn in a small bowl and mix with rest of corn salsa ingredients Make guacamole in a small bowl by mashing together all guacamole ingredients Once all toppings are prepared, layer in a large bowl beginning with rice, then lettuce, then black beans, salsa, and guacamole Optional shredded cheese and/or pico de gallo can be added Enjoy! :))

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— Nick and Jo

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