Black Bean Corn Rice Stack with Avocado Crema
Ingredients:
1 cup uncooked long-grain rice
2 cups water or vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 ripe avocado
1/4 cup sour cream or Greek yogurt
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
Optional toppings: shredded cheese, salsa, chopped cilantro, hot sauce
Instructions:
1. Cook the rice: In a medium saucepan, combine the rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the avocado crema: In a small bowl, combine the avocado, sour cream or yogurt, lime juice, salt, and cumin. Mash with a fork until smooth and creamy. Add more lime juice if needed to reach desired consistency.
3. Assemble the stacks: In individual bowls or on plates, layer the cooked rice, black beans, and corn. Top with a generous dollop of the avocado crema.
4. Add your favorite toppings: Garnish with shredded cheese, salsa, chopped cilantro, or hot sauce, if desired. Enjoy!