Pepper Corn Rice Bowls

Ingredients

• 3 cups cooked rice
• 1 tbsp olive oil
• 2 bell peppers, diced
• 2 cups corn kernels
• 1 can (15 oz / 425 g) pinto or black beans, rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup chopped tomatoes
• 1/2 cup plain yogurt or sour cream
• 1 lime

Instructions

1. 1

   Cook peppers in oil over medium-high heat 5 minutes.

2. 2

   Add corn, beans, cumin, paprika and salt and cook 5 minutes.

3. 3

   Divide hot rice among four bowls.

4. 4

   Top with pepper-corn mixture and tomatoes.

5. 5

   Add yogurt and a squeeze of lime.