Save to Pinterest A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings. Perfect for a quick, flavorful meal that shines with color and freshness.
I remember making these burrito bowls for a weeknight dinner when we wanted something filling but not too heavy. Everyone piled on their favorite toppings, making the meal uniquely personal and always delicious.
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
- Cheddar or Monterey Jack cheese (optional): 1/2 cup, shredded
- Sour cream or Greek yogurt (optional): 1/2 cup
- Sliced jalapenos (optional): As desired
- Shredded lettuce (optional): As desired
- Salsa or hot sauce (optional): As desired
Instructions
- Cook the rice:
- Rinse 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 saute 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.
Save to Pinterest Burrito bowls became a regular dinner for us, especially when family visited. Everyone made their own creation right at the table, sharing new topping ideas and lots of laughs.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls are all that's needed.
Allergen Information
This dish contains dairy if you use cheese or sour cream. If you want it gluten-free, make sure all your ingredients are certified and check any canned beans or frozen corn for possible allergens.
Nutritional Information
Each serving without cheese or sour cream has around 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein, making it a light yet filling option for lunch or dinner.
Save to Pinterest These bowls bring big flavor with every bite and are endlessly versatile. Share them for a cheerful dinner or pack them for a tasty lunch.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well but requires longer cooking time (35–40 minutes) compared to white rice.
- → Are there vegan variations available?
To make it vegan, simply omit cheese and use dairy-free yogurt or skip sour cream altogether.
- → How can I add more protein to this bowl?
Adding grilled chicken or tofu boosts protein and complements the existing flavors nicely.
- → What spices enhance the bean and corn mixture?
Cumin, smoked paprika, chili powder, salt, and pepper are key to adding warmth and depth.
- → Can I substitute other grains for rice?
Yes, quinoa or cauliflower rice can be used as alternatives depending on your preference.