Pin this A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
I first made these burrito bowls when craving something filling and colorful after a long day. They quickly became a weeknight staple—everyone in my family enjoys building their own perfect bowl.
Ingredients
- Long-grain white or brown rice: 1 cup
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans: 1 (15 oz / 425 g) can, 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 cheddar or Monterey Jack cheese (optional): 1/2 cup
- Sour cream or Greek yogurt (optional): 1/2 cup
- Sliced jalapeños (optional): as desired
- Shredded lettuce (optional): as desired
- Salsa or hot sauce (optional): as desired
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 this These burrito bowls are a hit at our family gatherings, letting everyone build their bowl just the way they like it. Kids especially love choosing their own toppings.
Required Tools
You'll need a medium saucepan with lid for cooking rice, a skillet for beans and corn, and a chef's knife and cutting board for prepping toppings.
Allergen Information
If using cheese or sour cream, this recipe contains dairy. Check labels on canned beans and corn for possible allergens or gluten.
Nutritional Information
Per serving (without optional cheese or sour cream): 340 calories, 7 g total fat, 62 g carbohydrates, 9 g protein.
Pin this Finish your bowl with a squeeze of lime and enjoy a hearty, customizable meal any night of the week.
Frequently Asked Recipe Questions
- → What type of rice works best?
Long-grain white or brown rice yields fluffy, separate grains that hold well under the toppings.
- → Can I use canned beans?
Yes, drained and rinsed canned black beans are convenient and maintain great texture and flavor.
- → How do I add extra spice?
Incorporate sliced jalapeños or a splash of hot sauce or salsa to boost the heat.
- → What are good alternatives to cheese and sour cream?
For dairy-free options, try avocado slices or a dollop of vegan yogurt or cashew cream.
- → Is this suitable for gluten-free diets?
Yes, when using certified gluten-free ingredients, this bowl fits gluten-free needs perfectly.