INGREDIENTS

• 1 cup brown rice, uncooked
• 1/2 cup vegetable broth or water
• 1/3 red onion, diced
• 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)

INSTRUCTIONS

1. Start by cooking the brown rice. Follow directions on the package.
2. 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.
3. In a large bowl, combine the rice and sautéed veggies.
4. 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.
5. Enjoy!