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Cilantro Lime Rice & Colorful Veggie Bowls are more than just a meal; they are a vibrant celebration of flavors, nutrition, and creativity. This dish is not only easy to prepare but also packed with an array of health benefits, making it a fantastic choice for anyone looking to enjoy a wholesome meal. Whether you are a busy parent trying to feed the family, a meal prep enthusiast looking for a nutritious recipe to prepare in advance, or someone simply seeking a quick weeknight dinner, this dish has something for everyone.

Cilantro Lime Rice and Veggie Bowls

Discover the vibrant flavors of Cilantro Lime Rice & Colorful Veggie Bowls, a nutritious meal that caters to everyone. This easy-to-make dish is not only a feast for the eyes but also packed with health benefits, from fiber-rich black beans to fresh vegetables bursting with vitamins. Customize it to your taste for a perfect weeknight dinner or meal prep option. Enjoy a colorful, wholesome meal that celebrates creativity and nutrition!
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Ingredients
  

For the Cilantro Lime Rice:

1 cup long-grain white rice

2 cups vegetable broth (or water)

1 tablespoon olive oil

Juice of 1 lime

Zest of 1 lime

1/2 cup fresh cilantro, finely chopped

Salt, to taste

For the Veggie Bowls:

1 cup canned black beans, rinsed and drained

1 large red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Olive oil, for drizzling

Lime wedges, for serving

Instructions
 

Prepare the Rice:

    - Start by rinsing the long-grain rice under cold running water until the water runs clear to remove excess starch.

      - In a medium pot, heat the olive oil over medium heat. Add the rinsed rice and toast it for about 2-3 minutes, stirring continuously until it becomes slightly fragrant.

        - Pour in the vegetable broth (or water) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow the rice to simmer for about 15-18 minutes, or until the rice is tender and all liquid is absorbed.

          - Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork and stir in the lime juice, lime zest, chopped cilantro, and a pinch of salt to taste. Set aside.

            Prepare the Veggies:

              - In a large skillet over medium heat, drizzle in a bit of olive oil. Once hot, add the finely chopped red onion and sauté until it becomes soft and translucent, about 3-4 minutes.

                - Add the diced red bell pepper, corn kernels, ground cumin, smoked paprika, and a touch of salt and pepper. Stir and cook for another 5-7 minutes until the vegetables are crisp-tender and vibrant.

                  - Finally, fold in the black beans and continue cooking for about 2 minutes until they are heated through. Remove the skillet from the heat once done.

                    Assemble the Bowls:

                      - Divide the cilantro lime rice among serving bowls to create a base layer.

                        - Generously top each bowl with the sautéed vegetable mixture. Then, add the diced avocado and halved cherry tomatoes on top.

                          - Finish by drizzling a little more olive oil over the bowls and seasoning with additional salt and pepper if desired. Serve with lime wedges on the side for a zesty kick.

                            Enjoy:

                              - Serve the bowls warm and savor this refreshing and nutritious meal bursting with flavor and color!

                                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4