• 1 cup uncooked rice
• 1 cup salsa, homemade or store-bought
• 3 cups chopped Romaine lettuce
• 1 (15.25-ounce) can whole kernel corn, drained
• (15-ounce) black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves


For the chipotle cream sauce

1 cup sour cream

1 tablespoon chipotle paste*

1 clove garlic, pressed

Juice of 1 lime

1/4 teaspoon salt, or more, to taste

Nutrition Facts

Serving Size

Servings Per Container 6

---

Amount Per Serving

---

Calories 371.9 &emps; Calories from Fat 102.6

---

% Daily Value*

---

Total Fat 11.4g &emps;&emps;18%

---

Saturated Fat 4.2g &emps;&emps;21%

---

Trans Fat 0g

---

Cholesterol 13.4mg &emps;&emps;4%

---

Sodium 790mg &emps;&emps;33%

---

Total Carbohydrate 58.9g &emps;&emps;20%

---

Dietary Fiber 10.8g &emps;&emps;43%

---

Sugars 4.8g &emps;&emps;

---

Protein 12.7g &emps;&emps;25%

---

*Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie needs.

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
• In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
• To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
• Serve immediately, drizzled with chipotle cream sauce.