Black Bean & Rice Bowls with Lime Crema

Ingredients

Quantities are for 4 servings.

• 2 cans (15 oz) Black beans, canned
• 2 cups White rice, uncooked
• 1 1/2 cups Corn, frozen or canned
• 1 each Bell pepper, diced
• 1/2 each Yellow onion, diced
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 tbsp Olive oil
• 2 each Lime
• 6 oz Sour cream
• 6 oz Shredded cheddar cheese
• 1/4 cup Fresh cilantro, chopped
• 1 small bag Tortilla chips

Instructions

1. Cook the rice according to package directions.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 4-5 minutes, until softened.
3. Add the garlic, cumin, and chili powder and cook 1 minute, until fragrant.
4. Drain and rinse the black beans, then add them to the skillet along with the corn. Cook 5-6 minutes, stirring occasionally, until everything is heated through. Season with salt and pepper.
5. While that simmers, stir the juice of 1 lime into the sour cream to make the crema. Cut the second lime into wedges for serving.
6. Divide the rice among bowls and top with the bean-and-corn mixture, shredded cheddar, a drizzle of lime crema, and chopped cilantro. Serve with the extra lime wedges and tortilla chips on the side.