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1. Rinse the rice in cold water until the water runs mostly clear, then drain well.
1.5 cup white rice
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2. Combine the rice, water, and salt in a medium saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer until tender and the water is absorbed, about 15 minutes.
1.5 cup white rice,
2.5 cup water,
1 tsp salt
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3. While the rice cooks, finely chop the fresh cilantro and zest the lime, then cut it in half and set aside.
1 piece lime,
0.2 cup fresh cilantro
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4. When the rice is done, turn off the heat and let it stand covered for 5 minutes, then fluff with a fork and stir in the lime zest, juice from half the lime, and the chopped cilantro; adjust seasoning with additional salt if needed and keep warm.
1.5 cup white rice,
1 tsp salt,
0.5 piece lime,
0.2 cup fresh cilantro
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5. Heat the olive oil in a large skillet over medium-high heat, add the diced onion, and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes. Add the soy chorizo to the skillet, breaking it into small crumbles, and cook until browned and crispy in spots, about 6 to 8 minutes.
12 oz Trader Joe's soy chorizo,
1 tbsp olive oil,
1 small yellow or white onion, diced
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6. Push the soy chorizo to one side of the skillet, add the black beans and frozen corn to the other side, and cook, stirring occasionally, until the corn is heated through, about 3 to 4 minutes.
1 can black beans (canned), drained and rinsed,
1 cup frozen corn kernels
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7. Sprinkle the cumin, smoked paprika, garlic powder, salt, and black pepper over the beans and corn, stir them to coat well, then fold everything together with the soy chorizo and keep warm over low heat.
1 tsp salt,
1 tsp ground cumin,
0.5 tsp smoked paprika,
0.5 tsp garlic powder,
0.2 tsp black pepper
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8. Open the store-bought guacsalsa, stir well, and keep chilled or at cool room temperature until serving.
1 cup store-bought guacsalsa
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9. Shred the romaine lettuce and slice or cube the avocados just before serving; cut the lime wedges if not already prepared.
2 piece avocado,
2 cup romaine lettuce,
4 piece lime wedges
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10. To build each bowl, add a bed of cilantro-lime rice, top with the soy chorizo and black bean-corn mixture, then add romaine and avocado.
1.5 cup white rice,
12 oz Trader Joe's soy chorizo,
1 can black beans (canned), drained and rinsed,
1 cup frozen corn kernels,
2 piece avocado,
2 cup romaine lettuce
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11. Spoon or drizzle guacsalsa generously over each bowl and serve immediately with lime wedges on the side.
4 piece lime wedges,
1 cup store-bought guacsalsa
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12. Shred the romaine lettuce and slice or cube the avocados just before serving; cut the lime wedges if not already prepared.
2 piece avocado,
2 cup romaine lettuce,
4 piece lime wedges
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13. To build each bowl, add a bed of cilantro-lime rice, top with the soy chorizo and black bean-corn mixture, then add romaine, pico de gallo, and avocado.
1.5 cup white rice,
12 oz Trader Joe's soy chorizo,
1 can black beans (canned), drained and rinsed,
1 cup frozen corn kernels,
2 piece avocado,
2 cup romaine lettuce
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14. Drizzle generously with chipotle-lime crema and serve immediately with lime wedges on the side.
4 piece lime wedges
By james