small piece of jalapeño, about 1/2 inch, diced small (optional)
1 clove garlic, minced
pinch of sea salt and pepper
1 bell pepper, diced
1 cup sweet corn
1 15 oz can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
ZUBI’S Crema Mixture
⅓ cup ZUBI’S Crema
1 tsp pure maple syrup (or agave)
sea salt and pepper, to taste
extra jalapeño slices for fun (optional)
Start by cooking the brown rice. Follow directions on the package.
In a saucepan, heat the vegetable broth (or water) and sauté the onion, jalapeño, garlic, sea salt and pepper for 5 minutes on medium heat, adding a little extra broth or water, if needed. Next, add bell peppers and cook 5-7 minutes until soft. Reduce heat, then stir in the corn, black beans and cilantro, just to be heated up.
In a large bowl, combine the rice and sautéed veggies.
In a small bowl, mix all ingredients for the ZUBI’S Crema Mixture until well combined. Pour into a bowl then mix it all together.