Burrito Bowls

You an eat this with a fork or you can wrap it in a tortilla - whatever you fancy on that day.

2 Tbl Olive Oil
1 Cup Basmati Rice
3 Cloves Garlic
31 Ounces Black Beans, drained and rinsed
1 Tsp Chili Powder
1 Tsp Cumin
1 Avocado, pitted, peeled and diced
2 Tbl Lime Juice
1 1/2 Cups Corn


Warm 1 Tbl oil in a medium saucepan.  Add garlic and cook until fragrant, 1 minute or so, then add rice and cook, stirring, until fragrant, another 1 to 2 minutes.  Add 1 1/2 Cup Water and 1/2 Tsp Salt, bring to a boil.  Cover, reduce heat to low and simmer until water is absorbed (about 15 minutes).

Heat remaining oil in a skillet.   Add cumin and chili powder - cook lightly for 1 minute.  Add water and beans, stir  Cook 5 to 7 minutes until most liquid has evaporated.  Stir in Corn to heat through.

Mash together
avocado and lime juice.

Layer the rice and bean mixture into 4 bowls, top with avocado and serve.