Ingredients
- 1/2 cup prepared mild salsa
- 1/2 cup refried beans
- 3 1/2 cups prepared short grain rice*
- 1/2 cup corn kernes, blanched
- 2 Tbsp. sour cream
- 4 California Ripe Olives, whole, pitted
Instructions
Stir salsa and refired beans together in a small mixing bowl and heat until warmed through. Set aside. Divide rice evenly into 4 Emile Henry Japanese bowls using an ice cream scoop. Drizzle refried bean mixture over and around rice. Top with corn. Garnish with a small dollop of sour cream and California Ripe Olive (www.calolive.org) on each. Serves 4. *1 cup rice to 2 1/4 cups water
