Burrito Bowl

1. Stir lime juice, green onion, and parsley into the cooked rice. Season with a bit of salt and set aside.
2. Heat a small skillet over medium-high heat. Add corn in a single layer and let toast for a few minutes until slightly brown. Switch heat to low and add black beans, tomatoes, jalapenos, chile powder, cumin, and salt and pepper. Heat until warmed through.
3. Place rice in a serving bowl and top with warmed beans. Place avocado and cheese on top. Season with salt and pepper, if needed. Garnish with a dollop of sour cream. Serve with chips.