Save A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings. It is perfect for a quick, flavorful meal and comes together easily with pantry staples.
When I need dinner on the table fast, these burrito bowls are my go-to solution. Each family member can build their own bowl, which keeps everyone happy and makes weeknight meals feel fun.
Ingredients
- Long-grain white or brown rice: 1 cup
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Frozen corn kernels: 1 cup
- Olive oil: 1 tablespoon
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/4 teaspoon
- Salt and black pepper: To taste
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, diced
- Red onion: 1/2 cup, finely diced
- Fresh cilantro: 1/4 cup, chopped
- Lime: 1, cut into wedges
- Shredded cheddar or Monterey Jack cheese: 1/2 cup (optional)
- Sour cream or Greek yogurt: 1/2 cup (optional)
- Optional additions: Sliced jalapeños, shredded lettuce, salsa or hot sauce
Instructions
- Cook the rice:
- Rinse rice under cold water. In a medium saucepan combine rice, water, and salt. Bring to boil, reduce heat to low, cover, and simmer until tender and water is absorbed (about 15 minutes for white rice, 35 to 40 minutes for brown rice). Fluff with a fork.
- Prepare beans and corn:
- While rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and sauté for 3 to 4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 3 to 4 minutes until heated and fragrant.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top each with the bean and corn mixture.
- Add toppings:
- Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls just before serving.
Save The best part is watching everyone dig in and share their own creative bowl ideas around the table. This recipe always gets requests for seconds, especially when we add a scoop of salsa for extra punch.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls are needed for preparing and serving.
Allergen Information
Contains dairy if cheese or sour cream is used. Read ingredient labels carefully for possible gluten or other allergens in beans and corn. Always consider dietary needs.
Nutritional Information
Each serving without cheese or sour cream provides about 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein, making it a hearty and balanced vegetarian meal.
Save This crowd-pleasing bowl is easy to make and brightens up any dinner routine with fresh flavors and customizable toppings.
Cooking Questions & Answers
- → What type of rice works best for this bowl?
Long-grain white or brown rice works well, offering a fluffy texture that complements the other ingredients.
- → Can I make this dish vegan?
Yes, omit cheese and use a dairy-free yogurt or skip sour cream to keep it completely plant-based.
- → How do I add extra protein to this dish?
Grilled chicken or tofu can be added for more protein without altering the flavor profile.
- → What spices enhance the beans and corn mixture?
Ground cumin, smoked paprika, chili powder, salt, and black pepper add a warm, smoky depth to the beans and corn.
- → Are there gluten concerns with this meal?
The bowl is gluten-free if all ingredients, including canned goods, are certified gluten-free; always check labels to be sure.