Vegetarian Burrito Bowls

bASIC INGREDIENTS

1 cup uncooked rice
1 cup salsa
3 cups chopped Romaine lettuce
1  can whole kernel corn, drained
1 can black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, diced
2 tablespoons chopped fresh cilantro leaves (optional)

cHIPOTLE CREAM SAUCE

• 1 cup sour cream
• 1/2 tablespoon chipotle paste*
• 1 clove garlic, pressed
• Juice of 1 lime
• 1/4 teaspoon salt, or more, to taste

• 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.

NOTES