Vegetarian Burrito Bowl with Spanish Rice, Beans & Pico de Gallo

Directions

1. Dice half of the yellow onion and reserve the other half for the pico de gallo.
2. Mince the garlic.
3. Place a medium saucepan over medium-high heat, then add oil and swirl to coat the bottom.
4. Add the rinsed jasmine rice and the reserved onion; cook while stirring until the onions soften and the rice browns slightly, about 3 minutes.
5. Add the garlic, water, corn, tomato sauce, and salt; bring to a boil, then cover and reduce to a simmer until the liquid is absorbed, 18–20 minutes.
6. While the rice cooks, rinse and dry all fresh produce.
7. Juice the lime into the bowl with the reserved onion half.
8. Quarter the jalapeño, seed and remove ribs, then mince finely and add to the lime-onion mixture.
9. Dice the tomato and strip the cilantro leaves from the stems, chop the leaves, and fold into the lime mixture with a pinch of salt to form pico de gallo.
10. Grate the cheddar cheese.
11. Halve and pit the avocado, slice it thinly in the skin, then scoop out the slices.
12. Drain and rinse the black beans in a colander.
13. When the rice is done, stir in the beans to heat through and combine flavors.
14. To serve, divide the rice and beans between bowls, then top with pico de gallo, grated cheese, and avocado.