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Ingredients
¼ cup
frozen GOYA® Recaito
1 can
GOYA® Golden Corn, drained
1 can
GOYA® Low Sodium Pinto Beans, drained
2 cups
halved grape tomatoes
½ cup
shaved red onion
1
large ripe avocado, peeled, pitted and sliced
½ cup
fresh cilantro leaves
¼ cup
GOYA® Jalapeño Nacho Slices
GOYA® Salsita Hot Sauce Chipotle Chile, optional
lime wedges
Directions
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.
New from Goya
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