Burrito Bowl

Ingredients:
    1 cup uncooked rice
    1 cup salsa, homemade or store-bought
    3 cups chopped Romaine lettuce
    1 (15.25-ounce) can whole kernel corn, drained
    1 (15-ounce) black beans, drained and rinsed
    2 Roma tomatoes, diced
    1 avocado, halved, seeded, peeled and diced
    2 tablespoons chopped fresh cilantro leaves

For the chipotle cream sauce
    1 cup sour cream
    1 tablespoon chipotle paste*
    1 clove garlic, pressed
    Juice of 1 lime
    1/4 teaspoon salt, or more, to taste

Directions:
    - To make the chipotle cream sauce, whisk together sour cream,
      chipotle paste, garlic, lime juice and salt; set aside.
    - In a large saucepan of 1 1/2 cups water, cook rice according
      to package instructions; let cool and stir in salsa; set aside.
    - To assemble the bowls, divide rice mixture into serving bowls;
      top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
    - Serve immediately, drizzled with chipotle cream sauce.