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© Meredith Corporation. All rights reserved. Used with permission.
Combine rice, 2 cups water, 2 teaspoon of the oil and 2 teaspoon of the chili powder in a medium saucepan. Bring to a boil, then cover and reduce heat to medium-low. Simmer 20 minutes. Uncover and stir in beans, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover and let stand 5 minutes.
Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add poblano peppers and cook, stirring, 4 minutes. Season with 1/8 teaspoon salt. Microwave corn for 1 to 2 minutes; season with 1/8 teaspoon each salt and pepper.
Make dressing: In a medium bowl, whisk lime juice, cilantro, honey and remaining 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. While whisking, add remaining 4 tablespoon oil. Toss a few tablespoons of dressing with tomatoes.
Spoon rice and beans into 6 bowls. Top with peppers, corn, tomatoes and avocado, dividing equally. Drizzle with dressing and serve.