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Rice Bowl with Grilled Corn Guacamole
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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


3 cups Slow Cooker Beef Barbacoa

6 tablespoons crumbled queso fresco cheese

How to make

  1. STEP 1

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

  2. 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.

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

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

  6. 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.

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