Black Bean and Rice Bowl (Printable)
Hearty black beans and fluffy rice topped with avocado, tomatoes, corn, and cilantro for a satisfying 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 onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and pepper to taste
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 avocado, diced
14 - 1/2 cup corn, fresh or thawed from frozen
15 - 1/4 cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 1/4 cup crumbled queso fresco or feta (optional)
18 - 1/4 cup sour cream or plain Greek yogurt (optional)
# Directions:
01 - Rinse the rice under cold water until the runoff runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a rolling boil over medium-high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer until the grains are tender and the liquid is fully absorbed — approximately 15 minutes for white rice or 30 minutes for brown rice. Remove from heat and fluff gently with a fork.
02 - While the rice simmers, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the drained black beans, ground cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Cook, stirring occasionally, until the beans are heated through and well coated with the spices, 5 to 7 minutes.
03 - Divide the cooked rice evenly among four serving bowls. Spoon the seasoned black beans over the rice in each bowl. Arrange the halved cherry tomatoes, diced avocado, corn kernels, and chopped cilantro on top. Add crumbled queso fresco or feta and a dollop of sour cream or Greek yogurt if desired. Squeeze a fresh lime wedge over each bowl and serve immediately with additional lime wedges on the side.
# Expert Tips:
01 -
- It pulls together from pantry staples and still tastes like you spent real effort on it.
- The toppings make it feel customizable so everyone at the table builds their own perfect version.
02 -
- Do not skip rinsing the canned beans or the whole bowl will taste metallic and flat.
- Letting the beans simmer a few extra minutes uncovered thickens the liquid into a sauce that coats the rice beautifully.
03 -
- Toast the cumin and paprika in the dry skillet for thirty seconds before adding oil to wake up their essential oils and deepen the flavor dramatically.
- A pinch of sugar in the beans balances the acidity from the tomatoes and lime and makes everything taste more rounded without anyone knowing why.