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In recent years, burrito bowls have surged in popularity, becoming a beloved staple in modern cuisine. These versatile dishes allow for endless customization, catering to a wide range of dietary preferences and flavor profiles. The Zesty Green Chili Rice and Bean Burrito Bowl stands out with its vibrant flavors and hearty ingredients, making it a delightful option for anyone seeking a nourishing meal.

Green Chili Rice and Bean Burrito Bowls

Discover the vibrant flavors of Zesty Green Chili Rice and Bean Burrito Bowls, a wholesome plant-based meal that's taking the culinary scene by storm. Packed with aromatic jasmine rice, protein-rich beans, and a medley of fresh toppings, each bowl is a customization delight. This recipe is not only delicious but also brimming with nutrients, making it perfect for everyone from vegetarians to health enthusiasts. Enjoy a colorful and nourishing meal that's as satisfying to create as it is to eat!
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Ingredients
  

For the Rice:

1 cup jasmine rice

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

Salt, to taste

For the Beans:

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

1 tablespoon olive oil

1 tablespoon green chili sauce (adjust based on spice preference)

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

For the Toppings:

1 cup corn (canned or frozen, thawed)

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1 cup shredded cheese (cheddar or queso fresco)

Sour cream, for serving (optional)

Instructions
 

Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the jasmine rice and toast it gently for about 1-2 minutes until it becomes fragrant. Then, pour in the vegetable broth and stir in the garlic powder, onion powder, ground cumin, and salt. Increase the heat to bring the mixture to a boil, then immediately reduce to low heat. Cover and simmer for 18-20 minutes until the rice is tender and the liquid is fully absorbed. Once cooked, fluff the rice with a fork and set aside.

    Prepare the Beans: In a skillet over medium heat, add another tablespoon of olive oil. Add the drained black and pinto beans to the skillet. Stir in the green chili sauce, smoked paprika, ground cumin, salt, and pepper. Cook the mixture for about 5-7 minutes, stirring occasionally, until the beans are heated through and well combined with the spices.

      Assemble the Bowls: Start by creating a base with a generous portion of the seasoned green chili rice at the bottom of each serving bowl.

        Add Toppings: On top of the rice, layer a hearty scoop of the seasoned beans. Then, beautifully arrange the corn, avocado slices, cherry tomatoes, and finely chopped red onion. Finish with a sprinkle of fresh cilantro for a burst of color and flavor.

          Finish It Off: Top each bowl with a handful of shredded cheese. If you like, add a dollop of sour cream for added creaminess. Serve with lime wedges on the side for an extra zesty kick.

            Enjoy Your Creation! Dive into your vibrant and hearty Green Chili Rice and Bean Burrito Bowls packed with flavors and textures!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4