Save A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—a quick, flavorful meal for everyone.
I first made these burrito bowls when our family wanted something filling but quick. The combination of warm rice, flavorful beans, and fresh toppings made everyone reach for seconds.
Ingredients
- Long-grain white or brown rice: 1 cup
- Water: 2 cups
- Salt: 1/2 teaspoon
- Canned black beans: 1 (15 oz / 425 g), 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
- Cheddar or Monterey Jack cheese: 1/2 cup, shredded, optional
- Sour cream or Greek yogurt: 1/2 cup, optional
- Sliced jalapenos: optional
- Shredded lettuce: optional
- Salsa or hot sauce: optional
Instructions
- Cook the rice:
- 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 (about 15 minutes for white rice, 35 to 40 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 frozen corn and cook 3 to 4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook for 3 to 4 minutes until heated and fragrant.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top each bowl with bean and corn mixture.
- Add toppings:
- Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add any optional toppings as desired.
- Serve:
- Squeeze lime juice over the bowls just before serving.
Save When I serve these burrito bowls, my kids love choosing their own toppings and building their perfect bowl. It becomes a fun, interactive meal for everyone at the table.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, serving bowls.
Allergen Information
Contains dairy if using cheese or sour cream. May contain traces of gluten if non-certified ingredients are used. Always check labels for allergens in canned beans and frozen corn.
Nutritional Information
Per serving (without optional cheese or sour cream): Calories: 340, Total Fat: 7 g, Carbohydrates: 62 g, Protein: 9 g.
Save This customizable recipe shines with fresh flavors and easy assembly—perfect for busy weeknights or relaxed family dinners.
Recipe FAQ
- → Can brown rice be used instead of white rice?
Yes, brown rice can be substituted for white rice. It takes longer to cook (about 35–40 minutes), but offers a nuttier flavor and chewier texture.
- → How can I make the dish vegan?
Omit the cheese and sour cream or replace with dairy-free alternatives like vegan cheese or plant-based yogurt to keep it vegan-friendly.
- → What spices enhance the bean and corn mixture?
Ground cumin, smoked paprika, and chili powder add warmth and depth to the beans and corn, complemented by salt and pepper for seasoning.
- → Are there protein options to add?
Grilled chicken or tofu can be added for extra protein, enhancing nutrition and flavor while maintaining a balanced meal.
- → Can the dish be prepared gluten-free?
Yes, when using certified gluten-free ingredients, this bowl suits gluten-free dietary needs without compromising taste.
- → How to add heat to the bowl?
Sliced jalapeños or a drizzle of hot sauce or salsa can be included for a spicy kick tailored to your preference.