Cooking Light
Active Time
15 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: about 1/2 cup rice mixture, 1/3 cup bean mixture, 1/3 cup tomato mixture, 1/3 cup cabbage mixture, 3 Tbsp. cheese, and 1/4 avocado)

This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.

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.

Also appeared in: Cooking Light, November, 2021,Plant-Based Recipes