Quick Black Bean and Rice Bowls Recipe
Quick Black Bean and Rice Bowls are a vibrant, easy-to-make meal perfect for a nutritious lunch or dinner. This recipe combines the wholesome flavors of seasoned black beans and fluffy rice, enhanced by fresh toppings like cilantro, red onion, and avocado. A squeeze of lime and a dash of hot sauce bring a bright, zesty finish that makes every bite pop with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Base
- 2 cups rice
- 2 cans black beans
Vegetables & Herbs
- 1 cup corn (fresh or thawed if frozen)
- 1 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
Seasonings & Condiments
- 1 lime, cut into wedges
- Hot sauce, to taste
Instructions
- Cook the Rice: Rinse 2 cups of rice under cold water until clear. In a medium pot, add rice and 4 cups of water with a pinch of salt. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15-18 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- Heat and Season the Beans: Drain and rinse 2 cans of black beans. Heat them in a saucepan over medium heat, seasoning with salt, pepper, and optional spices like cumin or chili powder to taste. Stir occasionally until heated through, about 5 minutes.
- Prepare Fresh Toppings: Finely chop the red onion and cilantro. Slice the avocado and set aside. If using fresh corn, cook or grill it lightly; if frozen, thaw before use.
- Assemble the Bowls: In each bowl, layer a base of cooked rice followed by the warm black beans. Add corn, chopped red onion, cilantro, and avocado slices neatly on top, arranging for an appealing presentation.
- Finish with Lime and Hot Sauce: Squeeze fresh lime wedges over the bowls for a bright citrus flavor, then drizzle hot sauce to taste. Serve immediately and enjoy!
Notes
- For extra protein, add grilled chicken or tofu.
- Use brown rice for a whole grain option, increasing cook time to about 40 minutes.
- Adjust the level of hot sauce depending on your spice tolerance.
- Leftovers keep well in the fridge for up to 3 days; add avocado fresh when serving to avoid browning.
Keywords: black bean rice bowl, quick easy meal, vegetarian bowl, healthy dinner, cilantro lime rice, avocado bowl
Find it online: https://tastybella.com/quick-black-bean-and-rice-bowls-recipe/
