A vibrant bowl with rice, beans, corn, and fresh toppings bursting with Tex-Mex flavors.
# Components:
→ 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
# Method:
01 - 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—approximately 15 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork.
02 - While the rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn kernels and sauté for 3 to 4 minutes until warmed through. Incorporate black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook for an additional 3 to 4 minutes until heated and aromatic.
03 - Divide the cooked rice evenly among four bowls. Top each serving with the prepared bean and corn mixture.
04 - Garnish each bowl with halved cherry tomatoes, diced avocado, finely diced red onion, chopped cilantro, shredded cheese, and sour cream if using. Add optional toppings such as sliced jalapeños, shredded lettuce, and salsa or hot sauce as desired.
05 - Just before serving, squeeze fresh lime wedges over each bowl to brighten the flavors.
