Hearty brown rice bowl with spiced beans, fresh vegetables, and creamy toppings for a satisfying Mexican-inspired meal.
# What You Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 tsp salt
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - Salt and pepper to taste
→ Vegetables
09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Dairy & Toppings
16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges
# How To Make:
01 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a rolling boil. Add rice and salt, reduce heat to low, cover tightly, and simmer for 30-35 minutes until rice is tender and water is fully absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - In a small saucepan over medium heat, combine drained black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well and heat through for 5-7 minutes, stirring occasionally to prevent sticking. Remove from heat once beans are hot and fragrant.
03 - Dice red and yellow bell peppers into uniform pieces. Halve cherry tomatoes. Finely dice red onion. Slice avocado into thin strips. If using fresh corn, steam for 2-3 minutes or grill briefly until lightly charred. For frozen or canned corn, drain and rinse if needed.
04 - Divide cooked brown rice evenly among 4 serving bowls, creating a base layer. Arrange seasoned black beans, diced bell peppers, corn, cherry tomatoes, red onion, and avocado slices in sections over the rice for an appealing presentation.
05 - Sprinkle queso fresco or shredded cheddar cheese over each bowl. Add a generous dollop of sour cream to the center. Garnish with fresh chopped cilantro and place lime wedges on the side. Serve immediately while warm, allowing diners to squeeze fresh lime juice over their bowl.
