Veggie Burrito Bowl with Salsa, Guacamole & Cheddar

Directions

1. Rinse the rice in a fine sieve until the water runs clear, then cook it with water and salt in a small saucepan until the grains are tender and the liquid is absorbed, about 16–18 minutes. Let it sit covered for 5 minutes off the heat.
2. Halve and pit the avocados, then scoop the flesh into a small bowl for mashing.
3. Dice the tomatoes into small pieces and set them in another bowl.
4. Peel and finely chop the onion and garlic; wash, seed, and mince the jalapeño; rinse and pat dry the cilantro, then strip leaves from the stems and mince.
5. To make the guacamole, fold half of the cilantro, a third of the garlic, lime juice, salt, and pepper into the mashed avocado until well combined; set aside.
6. For the salsa, mix half of the onion, half of the remaining garlic, half of the jalapeño, lime juice, salt, and pepper with the chopped tomatoes; set aside.
7. Heat a skillet over medium heat.
8. Drain and rinse the beans.
9. Coat the bottom of the skillet with oil, then add beans, water, the remaining onion, garlic, and jalapeño, along with cumin, oregano, salt, and pepper; simmer until the water evaporates and the beans are heated through, 2–3 minutes.
10. Finely grate half of the cheddar.
11. Stir the remaining cilantro and lime juice into the cooked rice.
12. To assemble, place a bed of rice in each bowl, top with beans, salsa, guacamole, and cheddar, then serve.