A vibrant bowl featuring rice, beans, corn, and fresh Tex-Mex ingredients for a quick, flavorful meal.
# What You Need:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Corn
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1 cup frozen corn kernels
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup red onion, finely diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
17 - 1/2 cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# How To Make:
01 - 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 or 35–40 minutes for brown rice. Fluff with a fork.
02 - While rice cooks, heat olive oil in a skillet over medium heat. Sauté frozen corn for 3–4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook for an additional 3–4 minutes until heated and aromatic.
03 - Divide the cooked rice evenly among four bowls. Top each serving with the bean and corn mixture.
04 - Garnish each bowl with halved cherry tomatoes, diced avocado, finely diced red onion, chopped cilantro, cheese, and sour cream if desired. Include optional jalapeños, shredded lettuce, salsa, or hot sauce according to preference.
05 - Squeeze fresh lime wedges over each bowl immediately before serving to enhance brightness and flavor.
