This recipe kind of seems like I should have thought of some riff on this idea myself, but since I didn't, I'm thankful Southern Living magazine did. I tweaked it to make it vegan and a little more "from scratch", but it's otherwise as they published it: YUM!
1 c. brown rice
2 1/2 c. water, divided
1 t. salt, divided
2 T. canola oil, divided
juice of a lime, divided
3 large Roma tomatoes, chopped
1/2 jalapeno pepper, seeded and de-veined, minced
3 T. finely chopped onion
2 15-oz. cans black or pinto beans, drained and rinsed
1 t. chili powder
1/2 t. ground cumin
2 ears corn, shucked, de-silked, and kernels cut away from the cob
4 c. finely chopped romaine lettuce
2 ripe avocados, diced
4 T. vegan sour cream
Method:
Combine rice, 2 c. water, 1/4 t. salt, and 1 T. oil in a large saucepan with a lid. Bring to a boil, cover, reduce heat to low, and simmer 40 minutes. Remove from heat. Let rice stand 5 minutes, then fluff with a fork
Meanwhile, combine the tomatoes, jalapeno, onion, juice of 1/2 lime, and 1/4 t. salt. Set aside.
Combine beans, remaining 1/2 c. water, chili powder, cumin and 1/4 t. salt in a small saucepan. Cook over medium until beans are hot, about 5 minutes. Remove heat and cover to keep warm.
Heat remaining 1 T. oil in a medium-size cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until slightly charred (about 5 minutes). Sprinkle with juice of remaining 1/2 lime and remaining 1/4 t. salt.
Divide rice, beans, corn, tomato mixture, lettuce, avocado, and sour cream between 4 wide, shallow bowls. Serves 4.
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