Bean and Rice Burrito Bowls

Bean and Rice Burrito Bowls

• 1 tin kidney beans, drained and rinsed
• 1 tin corn, drained
• 1 tin chopped tomatoes
• 1 cup rice
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 vegetable stock cube
• 2 cups water
• Salt and pepper to taste

1. Cook rice according to package instructions using water and the vegetable stock cube.
2. In a saucepan, combine kidney beans, corn, chopped tomatoes, taco seasoning, and garlic powder.
3. Heat over medium heat until warmed through and thickened slightly.
4. Serve the bean mixture over rice. Add a squeeze of lime for extra flavour.