Vegetarian Burrito Bowls with Spicy Peach Salsa

Recipe by Chef Jamie Gwen

INGREDIENTS

3 tbsp chopped fresh cilantro

4 cups hot cooked whole grain brown rice

2 tbsp. olive oil

1 can (15 oz.) whole kernel corn drained and rinsed

1 tsp chili powder

1/2 tsp ground cumin

1 can (15 oz.) black beans, drained and rinsed

2 cups tomatoes, diced

1 pkg DOLE Fruit Bowls® Diced Peaches

1 small red onion

Cilantro

1 tbsp lime juice

DIRECTIONS

Stir cilantro into hot cooked brown rice. Keep warm.

Heat 1 tbsp oil in large skillet over medium-high heat and add corn, chili powder, and ground cumin. Cook 5 minutes, stirring, or until corn is golden brown. Transfer corn to bowl and heat remaining olive oil in same skillet. Add black beans, cook until warmed through.

Spoon cilantro rice into bowls. Top with charred corn, warm black beans and diced tomatoes. Top each bowl with spoonful of Spicy Peach Salsa.

Spicy Peach Salsa: Combine 2 (4 oz.) containers DOLE Fruit Bowls® Diced Peaches drained, 1/2 small red onion diced, 1/2 jalapeño pepper minced, 1 tbsp chopped fresh cilantro and 1 tbsp lime juice in mixing bowl. Season with salt and pepper and stir to combine well.

Prep: 30 mins 4 Servings

This Spicy Peach Salsa is delicious served with chicken or fish too; even as a dipper for tortilla chips!