1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 (400g) can whole kernel corn, drained
1 (400g) black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
CHIPOTLE CREAM SAUCE
1 cup sour cream
1 tablespoon chipotle paste
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste
Preparation time: 25 minutes
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.
2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.