Easy Burrito Bowls

Mexican is a fan favorite in this house. For this girl.  I could eat it once a week if not more, I would say obsessed. So I went searching for a new recipe. 

Ingredients : 

1 cup uncooked rice

1 cup salsa, use homemade or I try to get the organic

3 cups chopped Romaine lettuce

1 (15-25 oz) can whole kennel corn, drained

1 (15 oz) black beans, drained & rinsed

2 Roma  tomatoes, diced

1 avocado, halved, seeded, peeled, and diced

2 tablespoons chopped fresh cilantro leaves

For the chipotle cream sauce :

1 cup plain Greek yogurt
I would use the southwest seasoning from the 21 day fix book

1 clove garlic, pressed

Juice of 1 lime 

1/4 teaspoon sea salt

Directions :

To make the chipotle cream sauce whisk together all ingredients , set aside.

In a large saucepan of 1 1/2 cups of water, cook rice according to package instructions; let cool and stir in salsa ; set aside.

To assemble the bowls, divide the rice mixture into serving bowls; top with lettuce; corn; black beans; tomatoes; avocado and cilantro.

Serve immediately, drizzled with chipotle cream sauce. Or add hot sauce instead if you'd like.
Feel free to add ground turkey, shrimp, or even chicken to spice it up!!!!

ENJOY!!!