Fluffy rice, seasoned beans, and sweet corn come together with fresh toppings in a vibrant Tex-Mex bowl.
# Components:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Corn
04 - 1 (15 oz) can 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
# Directions:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed—approximately 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. Add frozen corn and sauté for 3–4 minutes until warmed. Stir in black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 3–4 minutes until heated through and aromatic.
03 - Divide cooked rice evenly among four bowls. Top each with the prepared bean and corn mixture.
04 - Evenly distribute cherry tomatoes, avocado, red onion, cilantro, and if desired, cheese and sour cream onto each bowl. Include any optional additions as preferred.
05 - Squeeze fresh lime juice over each bowl immediately before serving to enhance flavor.
