Black Bean Rice Bowl (Printable)
Seasoned black beans over fluffy rice topped with avocado, tomatoes, and cilantro for a wholesome meal.
# What You Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon extra-virgin olive oil
06 - 1 small yellow onion, finely diced
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 freshly ground black pepper, to taste
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 ripe avocado, diced
14 - 1/2 cup corn kernels (fresh or thawed frozen)
15 - 1/4 cup fresh cilantro, roughly 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)
# How to Make It:
01 - Rinse rice under cold running water until the water runs clear. Combine rice, 2 cups water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed. White rice will be tender in approximately 15 minutes; brown rice requires about 30 minutes. Remove from heat, fluff gently with a fork, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning. 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 the spices are fragrant, 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 tomato halves, diced avocado, corn kernels, and chopped cilantro on top. Add crumbled queso fresco or feta and a dollop of sour cream or Greek yogurt if desired. Squeeze a fresh lime wedge over each bowl just before serving.
04 - Present the bowls immediately while the rice and beans are still warm. Offer additional lime wedges on the side. For extra heat, top with sliced jalapeños or a drizzle of hot sauce.
# Expert Suggestions:
01 -
- It costs almost nothing to make yet tastes like you put real thought into dinner.
- Every component can be prepped ahead, so weeknight assembly takes about five minutes.
02 -
- Resist the urge to stir the beans vigorously because they break apart and turn into refried beans instead of a chunky topping.
- Letting the rice rest off heat for 5 minutes with the lid on before fluffing gives you separate, fluffy grains instead of a gummy mass.
03 -
- Toast the cumin in the dry skillet for about 30 seconds before adding oil to deepen its flavor dramatically.
- A squeeze of lime juice stirred directly into the beans at the end of cooking brightens the whole pot, not just the finished bowl.