Mexican Street Corn Rice Bowl
Skillet-charred corn and black beans tossed with smoky spices, creamy vegan mayo, lime and jalapeño, piled over fluffy white rice.
15m prep · 32m cook · 4 servingsGluten-Free
Ingredients
- ⅔ cup Long-grain White Rice
- 1 ¼ cups Water
- 1 tsp Salt
- 4 cups Frozen Corn Kernels
- 2 tbsp Avocado Oil
- 1 can (15 oz) Black Beans
- 1 tbsp Chili Powder
- 1 tsp Smoked Paprika
- ¼ cup Vegan Mayonnaise
- 1 whole Lime
- 1 whole Jalapeño
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories415 kcal
Protein12g
Carbs59g
Fat19g
Fiber8g
Sodium775mg
Sugar7g