Red Meat Allergy Friendly Classic Cod Burrito Bowls
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, finely chopped
- 1 tsp olive oil
For the cod
- 1 ½ lbs cod fillets (about 4 portions, 1 inch thick)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the bowl
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups frozen corn kernels
- 1 tsp olive oil
- ¼ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the chipotle crema
- ½ cup sour cream
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 medium avocados, sliced or diced
- lime wedges (optional)
- fresh cilantro sprigs (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, make the pico de gallo: stir together the diced tomatoes, white onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a small bowl. Set aside.
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