Rice Bowl with Grilled Corn Guacamole

Name: Rice Bowl with Grilled Corn Guacamole
Prep time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: Cilantro Lime Rice; 4 cups water; 2 cups basmati rice; 1 teaspoon salt; 1/2 cup chopped fresh cilantro leaves; 2 tablespoons fresh lime juice; 2 teaspoons freshly grated lime zest; Grilled Corn Guacamole; 1 tablespoon Land O Lakes® Butter melted; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 2 medium ears (2 cups) fresh corn, husks removed, cleaned; 1/2 cup prepared spicy pico de gallo; 2 avocados, pitted, peeled, chopped; 1 tablespoon fresh lime juice; 1 teaspoon freshly grated lime zest; Topping; 3 cups Slow Cooker Beef Barbacoa; 6 tablespoons crumbled queso fresco cheese

Create your fast-food favorite burrito bowl at home.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

10 min

Prep Time

40 min

Total Time

servings

Get started!

Keep screen on.

Ingredients

Cilantro Lime Rice

4 cups water

2 cups basmati rice

1 teaspoon salt

¹/₂ cup chopped fresh cilantro leaves

2 tablespoons fresh lime juice

2 teaspoons freshly grated lime zest

Grilled Corn Guacamole

1 tablespoon Land O Lakes® Butter, melted

¹/₂ teaspoon chili powder

¹/₄ teaspoon ground cumin

¹/₈ teaspoon garlic salt

¹/₈ teaspoon ground red pepper (cayenne)

2 medium ears (2 cups) fresh corn, husks removed, cleaned

¹/₂ cup prepared spicy pico de gallo

2 avocados, pitted, peeled, chopped

1 tablespoon fresh lime juice

1 teaspoon freshly grated lime zest

Topping

3 cups Slow Cooker Beef Barbacoa

6 tablespoons crumbled queso fresco cheese

How to make

STEP 1

Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2

Combine water, rice and salt in 3-quart saucepan; cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cover; cook 20-25 minutes or until all water is absorbed. Let stand, covered, 5 minutes. Stir in all remaining rice ingredients. Set aside.
STEP 3

Combine melted butter, chili powder, ground cumin, garlic salt and ground red pepper in bowl; brush evenly over each ear of corn.
STEP 4

Place corn onto grill directly over heat. Grill, turning every 2 minutes, 10-15 minutes or until corn is tender and charred.
STEP 5

Remove from grill; cut corn off cob into bowl. Add pico de gallo, avocados, lime juice and zest; mash until desired consistency.
STEP 6

Scoop 1 cup rice into each serving bowl; top each with 1/2 cup beef barbacoa, 1/4 cup guacamole and 1 tablespoon cheese.

Tip #1

Serve extra Grilled Corn Guacamole with tortilla chips.

1010 Calories

53 Fat (g)

245 Cholesterol (mg)

1210 Sodium (mg)

74 Carbohydrates (g)

6 Dietary Fiber

62 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make