Recipe: Rice and Bean Bowls with Corn and Avocado Crema

Summer received a kid's cookbook for her birthday and this was a recipe from it.  She made it for our dinner and we all loved it!  Even Sierra liked it who is picky and doesn't like beans and avocado.  It reminds me of the Chipotle bowls.

Rice and Bean Bowls with Corn and Avocado Crema

1 ripe avocado

6 tbsp. water

1/4 cup cilantro

2 tbsp. lime juice

2 tbsp. sour cream

salt and pepper

2 (15 oz.) cans black beans, opened

1 cup long-grain white rice

1 tbsp. plus 1 tbsp. extra virgin olive oil, measured separately

1 1/2 cups frozen corn

1 onion, peeled and chopped fine

1 tsp. ground cumin

2 cups chicken or vegetable broth

Pico de Gallo or salsa

Scoop avocado from the skin into a food processor (blender).  Add water, cilantro, lime juice, sour cream, and 1/4 tsp. salt.  Blend until smooth.  Transfer to a small bowl.

Rinse beans.

In a skillet, heat 1 tbsp. oil over medium heat for 1 minute.  Add corn and spread into an even layer.  Cook, stirring occasionally until corn is lightly browned, about 5 minutes.  Transfer corn to a medium bowl.

Add onion, cumin, salt, and remaining oil to skillet on medium heat.  Cook, stirring occasionally until onion has softened, about 5 minutes.

Stir in beans, rice, and broth, and bring to a simmer.  Cover, reduce heat to low, and cook for 10 minutes.  Cook until liquid is absorbed, 5-10 minutes.

Divide the rice mixture evenly among serving bowls.  Top each bowl with corn and salsa.  Drizzle avocado crema on top and serve.