Black Bean Rice Bowl (Printable)
Seasoned black beans over fluffy rice topped with avocado, tomatoes, corn, and cilantro for a wholesome meal.
# What You’ll Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and pepper to taste
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 avocado, diced
14 - 1/2 cup corn, fresh or thawed from frozen
15 - 1/4 cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 1/4 cup crumbled queso fresco or feta (optional)
18 - 1/4 cup sour cream or plain Greek yogurt (optional)
# How-To Steps:
01 - Rinse rice under cold water until it runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer until tender — approximately 15 minutes for white rice or 30 minutes for brown rice. Remove from heat and fluff with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Stir in the drained black beans, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook, stirring occasionally, until the beans are heated through and fragrant, about 5 to 7 minutes.
03 - Divide the cooked rice evenly among four serving bowls. Spoon the seasoned black beans over the rice. Arrange cherry tomatoes, diced avocado, corn, and chopped cilantro on top of each bowl. Add crumbled queso fresco and a dollop of sour cream or Greek yogurt if desired. Squeeze fresh lime juice over each bowl.
04 - Serve immediately with additional lime wedges on the side. Offer sliced jalapeños or hot sauce for those who prefer extra heat.
# Expert Tips:
01 -
- The entire thing comes together in about 40 minutes, and most of that is just waiting for rice to cook while you pretend you are productive.
- It is one of those meals that somehow tastes better the next day, so making extra is never a mistake.
- You probably already have half the ingredients sitting in your kitchen right now.
02 -
- Do not skip rinsing the canned beans, because that thick starchy liquid will make your bean mixture gummy instead of saucy and vibrant.
- Taste and season the beans after they have cooked for a few minutes, because the spices need that time to bloom before you can accurately judge what the bowl needs.
03 -
- Toast the cumin in the olive oil for about thirty seconds before adding the onions, and it will taste like you used a spice blend from a fancy market instead of a jar from the back of your cabinet.
- Always dice the avocado right before serving and toss it with a tiny squeeze of lime juice to keep it from turning brown while everyone assembles their bowls.