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

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10 min

Prep Time

40 min

Total Time

servings

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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)

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