Pin A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings (perfect for a quick, flavorful meal).
The first time I made these burrito bowls, everyone got excited to build their own creations. The colors and aromas always make our dinner feel so festive (and nobody minds the minimal cleanup).
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
- Shredded cheddar or Monterey Jack cheese (optional): 1/2 cup
- Sour cream or Greek yogurt (optional): 1/2 cup
- Sliced jalapeños (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, about 35 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 corn and sauté for about 3 minutes until warmed through. Add beans, cumin, paprika, chili powder, salt, and pepper. Stir and cook for about 3 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 tomatoes, avocado, onion, cilantro, cheese, and sour cream (if using) on each bowl. Add any optional toppings.
- Serve:
- Squeeze lime wedges over bowls before serving.
Pin Our kids especially love squeezing their own lime wedges and adding extra salsa (every bite is just a little bit different).
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, serving bowls
Allergen Information
Contains dairy if cheese or sour cream are used. Some canned beans or frozen corn may contain traces of gluten; always check labels.
Nutritional Information
Per serving (without cheese or sour cream): Calories 340, Total Fat 7 g, Carbohydrates 62 g, Protein 9 g
Pin Enjoy these burrito bowls fresh for a satisfying weeknight meal (they also make great leftovers for lunch).
Recipe Q&A
- → Can brown rice be used instead of white rice?
Yes, brown rice can be substituted for white rice. It takes longer to cook but adds a nuttier flavor and more fiber.
- → How can I make the bowl vegan?
Omit cheese and sour cream or substitute with dairy-free alternatives like vegan cheese and plant-based yogurt.
- → What spices enhance the bean and corn mixture?
Cumin, smoked paprika, and chili powder add warmth and depth to the beans and corn, balancing their natural sweetness.
- → Can I add protein to this dish?
Yes, grilled chicken or tofu can be added for extra protein, complementing the existing ingredients well.
- → What fresh toppings work best for this bowl?
Fresh avocado, cherry tomatoes, red onion, cilantro, and a squeeze of lime enhance the flavors and add freshness.
- → Is this dish gluten-free?
Yes, when using certified gluten-free ingredients for beans and corn, this bowl is naturally gluten-free.