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 kosher salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - Kosher salt and freshly ground black pepper, to taste
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 ripe avocado, diced
14 - 1/2 cup sweet corn kernels (fresh or thawed from frozen)
15 - 1/4 cup fresh cilantro leaves, roughly 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)
# Directions:
01 - Rinse rice under cold running water until water runs clear. Combine rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then cover tightly, reduce heat to low, and simmer until grains are tender and liquid is absorbed — approximately 15 minutes for white rice or 30 minutes for brown rice. Remove from heat, fluff gently with a fork, and set aside covered.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened and translucent, about 3 to 4 minutes. Add minced garlic and stir for 1 minute until fragrant. Fold in drained black beans, ground cumin, chili powder, smoked paprika, and season with salt and pepper to taste. Cook, stirring occasionally, until beans are heated through and flavors meld, 5 to 7 minutes.
03 - Divide the cooked rice evenly among four serving bowls. Spoon the seasoned black beans over each portion of rice. Arrange cherry tomato halves, diced avocado, corn kernels, and chopped cilantro on top. Add crumbled cheese and a dollop of sour cream or yogurt if desired. Squeeze a fresh lime wedge over each bowl.
04 - Serve immediately while warm, offering additional lime wedges on the side. For extra heat, garnish with sliced jalapeños or a dash of hot sauce.
# Expert Advice:
01 -
- It turns humble pantry staples into something that feels like you ordered from a restaurant but costs almost nothing.
- The toppings are flexible so you can use whatever is wilting in your crisper drawer and still end up happy.
02 -
- Do not lift the rice lid while it simmers or you release the steam that actually cooks it, and you will end up with crunchy grains no matter how long you wait.
- Letting the beans sit in their spices for even two minutes off the heat before serving deepens the flavor noticeably.
03 -
- Toast the cumin and paprika in the dry skillet for thirty seconds before adding oil and onions to bloom the essential oils and deepen the flavor dramatically.
- Use Greek yogurt instead of sour cream and you will never notice the difference except that it adds protein and makes the bowl more filling.