A quick, satisfying bowl with rice, beans, corn, and classic Tex-Mex toppings for a flavorful meal.
# What You Need:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Corn
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 cup frozen corn kernels
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup red onion, finely diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
17 - 1/2 cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# Steps:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed, approximately 15 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork.
02 - While rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and sauté for 3 to 4 minutes until warmed. Incorporate black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook another 3 to 4 minutes until fragrant and heated through.
03 - Divide cooked rice evenly among four bowls. Top each serving with the bean and corn mixture.
04 - Arrange cherry tomatoes, diced avocado, red onion, chopped cilantro, shredded cheese, and sour cream (if using) atop each bowl. Add jalapeños, shredded lettuce, salsa, or hot sauce as desired.
05 - Squeeze fresh lime juice over the assembled bowls just before serving.
