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Sautéed Corn with Black Beans Bowl and Avocado Crema

Sautéed Corn with Black Beans Bowl and Avocado Crema

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<p>There’s nothing like experiencing a comforting world of flavors in one bowl, like this delicious <em>Sautéed Corn with Black Beans Bowl and Avocado Crema</em>! This vegetarian recipe is very easy to prepare and perfect to enjoy with the whole family. To make it, start by preparing <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Extra Long Grain Rice</a>, and serve it with a succulent combination of GOYA® <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a> and sautéed corn, along with tomatoes and <em>queso fresco</em>. Top it off with a rich avocado crema. Delicious!</p>

Total Time

60m

Prep Time:30m

Yields:4-6 Servings

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Ingredients

Sautéed Corn with Black Beans

3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

1½ cups

GOYA® Golden Corn, drained and rinsed

1½ cups

GOYA® Canilla<sup>®</sup> Extra Long Grain Rice

1 tbsp.

GOYA® Minced Garlic

1

<p>white onion, diced</p>

2

<p>fresh jalapeño peppers, seeded and finely diced</p>

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¼ cup

GOYA® Tomato Paste

1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

2 tbsp.

<p>finely chopped fresh cilantro</p>

Avocado Crema

1

<p>avocado, halved, pitted and peeled</p>

½ cup

<p>sour cream</p>

3 tbsp.

GOYA® Lime Juice

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Topping

10 oz.

GOYA® Queso Fresco

2 cups

<p>halved cherry tomatoes</p>

4

<p>radishes, thinly sliced</p>

Directions

Kitchen View

Step 1

<p>Heat 1 tbsp. oil in skillet set over medium-high heat; sauté corn for 8 to 10 minutes or until warmed through and tender. Let cool slightly; set aside.</p>

Step 2

<p>Meanwhile, cook rice according to package directions.</p>

Step 3

<p>Heat remaining oil in skillet set over medium heat; cook garlic, onion, jalapeños and seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in corn, beans and 1/4 cup water; bring to boil. Reduce heat; cook for 5 to 8 minutes or until sauce is thickened. Stir in cilantro.</p>

Step 4

<p>Avocado Crema: In blender, purée avocado, sour cream, lime juice and seasoning until smooth.</p>

Step 5

<p>Divide rice among bowls. Top with black bean and corn mixture. Drizzle with crema.</p>

Step 6

<p>Topping: Scatter queso fresco, tomatoes and radishes over top.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Golden Corn

Golden Corn
Canilla<sup>®</sup> Extra Long Grain Rice

Canilla<sup>®</sup> Extra Long Grain Rice
Minced Garlic

Minced Garlic
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Tomato Paste

Tomato Paste
Black Beans

Black Beans
Lime Juice
Lime Juice
Queso Fresco

Queso Fresco

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