Vegetarian Rainbow Burrito Bowl

Vegetarian Rainbow Burrito Bowl
Vegetarian Rainbow Burrito Bowl

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1 1⁄2 cups

GOYA® Brown Rice

1⁄4 cup

frozen GOYA® Recaito

1 can

GOYA® Golden Corn, drained

2 cups

halved grape tomatoes

1⁄2 cup

shaved red onion


large ripe avocado, peeled, pitted and sliced

1⁄2 cup

fresh cilantro leaves

ime wedges


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Step 1

In saucepan set over high heat, combine rice, Recaito and 2 cups water; cover and bring to boil. Reduce heat to medium-low; cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork; divide among four bowls.

Step 2

Top each bowl with corn, pinto beans, tomatoes, red onion and avocado. Garnish with cilantro and jalapeño. Serve with hot sauce (if using), and lime wedges.


Note: Add a cool and smoky finish by mixing together 1/2 cup sour cream, 1 tbsp. lime juice and 1 finely chopped chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, then drizzling some over each rice bowl before serving.

Step 3

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Main Dishes Under 40

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