Black Bean Rice Bowl (Printable)
Seasoned black beans over fluffy rice topped with avocado, tomatoes, and cilantro for a satisfying meal.
# What You'll Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and pepper to taste
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 avocado, diced
14 - 1/2 cup corn (fresh or thawed from frozen)
15 - 1/4 cup fresh cilantro, 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 water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until tender — about 15 minutes for white rice or 30 minutes for brown rice. Remove from heat and fluff gently with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute, stirring frequently. Stir in the drained black beans, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook, stirring occasionally, until the beans are heated through and fragrant, about 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 tomatoes, diced avocado, corn, and chopped cilantro on top. Add crumbled queso fresco or feta and a dollop of sour cream or Greek yogurt, if desired. Squeeze fresh lime juice over each bowl.
04 - Serve immediately while warm, with additional lime wedges on the side. Garnish with extra cilantro if desired.
# Expert Hints:
01 -
- It comes together with pantry staples you probably already have, which means no emergency grocery runs on a tired weeknight.
- The toppings are really just suggestions, so you can hand everyone a bowl and let them build their own little masterpiece.
02 -
- Do not skip rinsing the canned beans or you will end up with a cloudy, slightly metallic taste that no amount of lime juice can fix.
- Toasting the spices for about 30 seconds before adding the beans wakes up their essential oils and deepens the flavor dramatically.
03 -
- Fluff the rice with a fork instead of stirring it so the grains stay separate and light rather than turning gummy.
- A splash of lime juice stirred directly into the beans at the end of cooking brightens everything from the inside out.