Save to Pinterest A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
I remember making these burrito bowls for the first time when I needed a filling dinner that everyone could personalize. The freshness of the toppings and the warmth of the beans make them an instant comfort meal in our home.
Ingredients
- Long-grain white or brown rice: Use 1 cup, rinsed
- Water: 2 cups for cooking rice
- Salt: 1/2 teaspoon for rice
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Frozen corn kernels: 1 cup
- Olive oil: 1 tablespoon for sautéing
- Ground cumin: 1/2 teaspoon for flavor
- Smoked paprika: 1/2 teaspoon for smoky taste
- Chili powder: 1/4 teaspoon for spice
- Salt and black pepper: To taste for beans and corn
- 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 (optional): 1/2 cup
- Sour cream or Greek yogurt (optional): 1/2 cup
- 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 fork.
- Prepare Beans and Corn:
- While rice cooks, heat olive oil in skillet over medium heat. Add 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 tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add any desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls just before serving.
Save to Pinterest This dish is always requested by my family on taco night. Everyone loves building their own bowl, which makes dinner fun and interactive.
Required Tools
Medium saucepan with lid, skillet, chef's knife, cutting board, serving bowls
Allergen Information
Contains dairy if cheese or sour cream are used. May contain traces of gluten if non-certified ingredients are used. Always check ingredient labels for possible allergens.
Nutritional Information
Per serving (without optional cheese or sour cream): Calories 340, Total Fat 7 g, Carbohydrates 62 g, Protein 9 g
Save to Pinterest With these burrito bowls, dinner is colorful, simple, and endlessly adaptable. Enjoy mixing up toppings to keep things fresh every time.
Questions & Answers
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted and adds a nuttier flavor, though it requires a longer cooking time of about 35–40 minutes.
- → How do I keep the corn and beans flavorful?
Sauté frozen corn with olive oil and spices like cumin, smoked paprika, and chili powder to enhance aroma and taste before mixing in the beans.
- → What fresh toppings work best with this bowl?
Cherry tomatoes, avocado, red onion, and chopped cilantro provide fresh, vibrant flavors that balance the warm grains and beans.
- → Can I make this dish vegan?
Absolutely. Simply omit cheese and use a dairy-free yogurt or skip creamy toppings for a plant-based version.
- → What other grains can I use besides rice?
Quinoa or cauliflower rice are excellent alternatives, offering different textures and nutritional profiles.