Burrito Bowls

Ingredients

• ¼ cup avocado oil or other neutral oil, divided
• 1 medium red onion, coarsely chopped, divided
• 1 jalapeño, coarsely chopped and seeded for less heat, if desired, divided
• ½ tsp ground cumin
• 1 cup long-grain white rice
• 1 15-oz can black or pinto beans, with liquid
• 1¾ cups water
• 1 tsp kosher salt, plus more to taste
• 3 cups corn kernels, fresh, canned, or thawed frozen
• ¼ cup cilantro, plus extra leaves for garnish, chopped
• 1 lime, juiced
• 4 oz Monterey Jack cheese, about 1 cup, grated
• 1 large avocado

Steps

1. Cook the rice and beans. Heat 2 tablespoons oil in a large skillet or Dutch oven with a lid over medium heat. Add half of the red onion, half of the jalapeño, and the cumin. Cook until softened and fragrant, 3 to 5 minutes.
2. Add the rice. Stir in the rice, beans with their liquid, 1¾ cups water, and 1 teaspoon salt. Bring to a boil.
3. Simmer. Cover, reduce the heat to low, and cook undisturbed until the rice is tender, 18 to 20 minutes.
4. Make the corn salsa. In a medium bowl, combine the remaining red onion, jalapeño, and 2 tablespoons oil with the corn, cilantro, and lime juice. Season with salt to taste.
5. Finish the rice. Turn off the heat and sprinkle the cheese over the rice and beans. Cover and let rest for 4 minutes.
6. Assemble. Divide the rice and beans among bowls. Top each with avocado, corn salsa, and cilantro leaves.