Black Bean Rice Bowl (Print Version)
Tender black beans over fluffy rice topped with avocado, tomatoes, and corn for a wholesome meal.
# What You'll Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 cup vegetable broth or water
→ Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 ripe avocado, diced
16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 cup fresh or frozen sweet corn, thawed if frozen
18 - 1/4 cup red onion, finely chopped
19 - 1 lime, cut into wedges
20 - Optional: shredded cheese, sour cream, sliced jalapeños
# How to Cook:
01 - Rinse rice thoroughly under cold water until it runs clear. Combine rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 15–20 minutes for white rice or 35–40 minutes for brown rice until all liquid is absorbed and grains are tender. Remove from heat and fluff gently with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, ground cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant. Add drained black beans, salt, black pepper, and vegetable broth. Simmer uncovered for 7–10 minutes, stirring occasionally, until beans are heated through and the liquid reduces to a lightly thickened sauce.
03 - Divide the cooked rice evenly among four bowls. Spoon the seasoned black bean mixture generously over each portion of rice. Arrange cherry tomatoes, diced avocado, sweet corn, red onion, and fresh cilantro on top. Add shredded cheese, sour cream, or sliced jalapeños if desired.
04 - Squeeze a lime wedge over each bowl just before serving to brighten the flavors. Serve immediately while warm.
# Expert Advice:
01 -
- Everything cooks in two pans, which means you get maximum flavor with minimal dishwashing.
- The toppings are really just suggestions, so you can raid your fridge and make it your own every single time.
02 -
- Do not lift the lid on your rice while it simmers, because every peek releases steam and extends the cooking time.
- Taste the beans before adding the final salt, since some canned brands are significantly saltier than others.
03 -
- Cook your rice in vegetable broth instead of water for an easy flavor upgrade that costs you zero extra effort.
- Let the beans sit off the heat for two minutes before serving so the sauce thickens into something that clings instead of pooling at the bottom of the bowl.