A vibrant bowl with fluffy rice, hearty beans, sweet corn, and fresh Tex-Mex toppings for easy enjoyment.
# What You'll 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
# How to Make It:
01 - Rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed—about 15 minutes for white rice or 35 to 40 minutes for brown rice. Fluff rice with a fork before serving.
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 through. Stir in black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook an additional 3 to 4 minutes until heated and fragrant.
03 - Distribute cooked rice evenly among four serving bowls. Spoon the bean and corn mixture over the rice.
04 - Top each bowl with cherry tomatoes, diced avocado, red onion, chopped cilantro, shredded cheese, and sour cream if desired. Include any optional toppings such as jalapeños, lettuce, or salsa.
05 - Squeeze fresh lime wedges over each bowl just before serving for a bright, zesty finish.
