Whole-Grain Veggie Burrito Bowl

• 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1 (15-ounce) can unsalted black beans, undrained
• 1 tablespoon chopped chipotle chiles, canned in adobo sauce
• 1 cup chopped cherry or grape tomatoes
• 1/3 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice, divided
• 1 jalapeno pepper, seeded and finely chopped
• 1 1/3 cups very thinly sliced red cabbage
• 3 ounces queso fresco, crumbled (about 3/4 cup)
• 1 ripe avocado, peeled and sliced

1. Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.
2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
3. Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeno; toss to combine.
4. Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.
5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

boil, olive oil, ground cumin, garlic, kosher salt, unsalted black beans, chipotle chiles, cherry, onion, fresh cilantro, lime juice, pepper, very, queso fresco, avocado

Taken from www.myrecipes.com/recipe/whole-grain-veggie-burrito-bowl (may not work)