Summer Southwest Bowls

This is less of a recipe and more of a fun, easy, healthy meal. The only real cooking involves preparing the rice and beans and the corn.  Then its just a matter of chopping and assembling the garnishes.  For added protein, we sometimes  add pre-cooked chicken strips to the bowl (served hot or cold).  And to spice it up, Dad likes to add green chile hot sauce. 

Ingredients:

1 box of Goya Rice and Black Beans 
1 T olive oil
1 ripe avocado, sliced
1 ear of corn (or small can of white corn)*
1 red pepper, washed and sliced
1 cup pea greens or baby lettuce, washed
1 bunch fresh cilantro, washed and chopped
4 oz shredded cheddar cheese
1 c salsa fresca
1 lime, sliced into wedges

Optional:

Fajita style chicken strips (pre-cooked)
Tortilla chips
Guacamole

Prepare Goya Rice and Black Beans (or any other rice and bean mix) according to package instructions (you will need the 1 Tablespoon of oil to cook the rice).   

Microwave 1 ear of fresh corn (leave the husk on) for 2 minutes. Let sit in the microwave for a few minutes before carefully peeling off the husk (it will be steamy).  After the ear is slightly cooled, slice the corn off the cob.

Slice and remove the skin and pit from 1 ripe avocado. 

Wash, slice, and remove the seeds from the red pepper.

Wash and toss together the greens and cilantro.  

In four serving bowls: divide up the rice and corn and garnish with avocado, pepper, greens & cilantro, shredded cheese, salsa, and lime wedges.  Optional: serve with fajita-style chicken strips, tortilla chips and guacamole.  Makes 4 servings.

*Note: unless you are in remission, corn can be hard to digest even when cooked, so we recommend leaving the corn out if you are in a flare.