Quick Backpacking Burrito Bowls

Ingredients

• •1 package RightRice, Spanish or Cilantro Lime flavour
• •8 Cherry tomatoes
• •1/3 cup (58g) Whole kernel corn
• •1/3 cup (58g) Black beans
• •1/3 cup (68g) Sweet potato, peeled and diced
• •handful Fresh cilantro
• •1 Avocado, sliced
• •1 Lime

Equipment

• • Skillet
• • Resealable container

Instructions

1. 1If bringing on the trail, portion out the toppings into a resealable container ahead of time. Layer tomatoes, corn, black beans, sweet potato and cilantro. Store in the fridge or cooler until you’re ready to head out or start cooking.
2. 2Once you’re ready to cook, bring 1 1/3 cup water to a boil. Turn off the heat and immediately add the rice. Cover and let stand for 10 minutes.
3. 3Meanwhile, heat 1 tbsp olive oil in the skillet. Add the sweet potatoes and cook until tender. Then add the corn and black beans and heat up all together. You can add some taco/burrito seasoning here if your rice is not flavoured.
4. 4Add the cooked toppings and RightRice to a dish together. Garnish with fresh avocado slices, cherry tomatoes, cilantro and a squeeze of lime juice.