Spicy Chipotle Chickpea Burrito Bowls

INGREDIENTS

2 1/2 cups

chicken stock (or veggie stock) plus 2 tablespoons

1 cup

brown rice

1 15 ounce can

of chickpeas (garbanzo beans)

small can of chipotles in adobo sauce (should be in the Mexican section of your grocery store)

2 cloves

garlic, finely minced

teaspooon cumin

1/2 tsp

chipotle chili powder (regular chili powder works too)

1 1/2

limes

avocado

2 tbsp

finely minced red onion

1/4 cup

plus 2 tablespoons cilantro, chopped

ears of corn

Other toppings:

Mexican cheese blend

Green onions

Cilantro

Greek yogurt (or sour cream)

Salsa