Pin A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings. This meal is perfect for anyone who wants a quick and flavorful option that doesn&t compromise on nutrition or taste.
I first made these burrito bowls on a night when I wanted something wholesome but didn&t want to spend much time in the kitchen. They quickly became a staple in our home for both their simplicity and crowd-pleasing flavors.
Ingredients
- Long-grain rice: 1 cup (white or brown)
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans: 1 can (15 oz / 425 g), 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 cheese: 1/2 cup cheddar or Monterey Jack (optional)
- Sour cream or Greek yogurt: 1/2 cup (optional)
- Sliced jalapeños: optional
- Shredded lettuce: optional
- Salsa or hot sauce: optional
Instructions
- Cook the rice:
- Rinse the 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 (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 any desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls just before serving.
Pin Every time I serve these bowls, the family jumps in to customize their own creations. It&s a fun way for everyone to get exactly what they love, and even picky eaters clean their plates.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls make this recipe seamless for home cooks of any skill level.
Allergen Information
This meal contains dairy if using cheese or sour cream. Always check labels for possible gluten and other allergens, especially in processed ingredients like beans or corn.
Nutritional Information
Each serving delivers approximately 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein without the optional cheese or sour cream.
Pin Try making these burrito bowls ahead for faster meals during the week. Let everyone mix and match their favorite toppings for a fun dinner night!
Recipe FAQ
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used as a nutritious alternative, though it requires a longer cooking time.
- → How do I make this bowl vegan-friendly?
Simply omit the cheese and substitute sour cream with a dairy-free yogurt or skip it entirely.
- → What spices add flavor to the beans and corn?
Cumin, smoked paprika, and chili powder provide warm, smoky, and mildly spicy flavors to the beans and corn mixture.
- → Can I add protein options to this bowl?
Yes, grilled chicken, tofu, or other protein additions can be included to boost nutrition.
- → How should I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.