Salsa Verde Rice Bowl

A colorful bowl built from useful pantry staples.

20 minutes with cooked rice · Serves 2

What you’ll need

• 2 cups cooked brown rice
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp GROWN Salsa Verde
• 2 tbsp water
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1 lime, cut into wedges

Let’s make it

1. Warm beans with Salsa Verde and water in a small pan for 5–7 minutes, stirring.
2. Cook corn according to package directions. Warm rice if needed.
3. Divide rice, beans, and corn between bowls.
4. Top with avocado and tomatoes. Serve with lime wedges.

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