Tex-Mex Rice Bowl

Ingredients

• 1 pouch (8.8 oz) precooked plain brown rice
• 8 oz 93% lean ground sirloin
• 1/4 cup water
• 1 1/2 tablespoons No-Salt Taco and Fajita Seasoning
• 1/2 cup frozen corn
• 1 can (15 oz) low-sodium black beans, rinsed and drained
• 2 cups shredded romaine
• 1 cup fresh pico de gallo (homemade, no salt)
• 1 jalapeño, minced
• 4 teaspoons chopped fresh parsley
• Lime wedges, for serving

Steps

1. Heat the rice according to the package.
2. Brown the beef in a large skillet over medium-high heat for 3 minutes, breaking it up. Drain any fat.
3. Stir in the water and taco seasoning and bring to a simmer. Add the corn and beans and cook 1 minute, until hot.
4. Divide the rice and romaine among bowls, top with the beef mixture, pico de gallo, jalapeño and parsley, and serve with lime.