Save A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
These burrito bowls have become one of my go-to weeknight dinners, especially when I am short on time but still want something filling and fresh. Everyone in my family loves to build their own version with extra toppings.
Ingredients
- Long-grain white or brown rice: 1 cup
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans: 1 (15 oz / 425 g) can, 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: Cut into wedges
- Shredded cheddar or Monterey Jack cheese (optional): 1/2 cup
- Sour cream or Greek yogurt (optional): 1/2 cup
- Sliced jalapeños (optional): As desired
- Shredded lettuce (optional): As desired
- Salsa or hot sauce (optional): As desired
Instructions
- Cook the rice:
- Rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed (about 15 minutes for white rice or 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 sauté for 3 to 4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 3 to 4 minutes until heated and fragrant.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top each with the bean and corn mixture.
- Add toppings:
- Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add any desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls just before serving.
Save Serving these burrito bowls at family dinners brings everyone together, as everyone loves customizing their own bowl and sharing topping ideas.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls are all you need to make this quick dinner.
Allergen Information
Contains dairy if cheese or sour cream is used. Check labels for gluten and allergen traces in canned beans and frozen corn.
Nutritional Information
Each serving has approximately 340 calories, 7 g fat, 62 g carbohydrates, and 9 g protein (without cheese or sour cream).
Save These burrito bowls are a fresh and customizable meal—ideal for lunch or dinner. Don&t forget to squeeze plenty of lime for brightness.
Recipe FAQs
- → What type of rice works best for this dish?
Long-grain white or brown rice both work well. White rice cooks faster while brown rice adds extra fiber and a nuttier flavor.
- → Can the beans and corn mixture be prepared ahead?
Yes, you can prepare the beans and corn mixture ahead and gently reheat it before assembling the bowls to save time.
- → How can I make this dish vegan?
Omit cheese and substitute sour cream with a dairy-free alternative like coconut yogurt or simply skip it altogether.
- → What are some good toppings to add for extra flavor?
Fresh lime wedges, sliced jalapeños, salsa, or hot sauce add extra zest and complement the smoky spiced beans and corn.
- → Is it possible to use other grains in place of rice?
Yes, quinoa, cauliflower rice, or other cooked grains can be substituted based on your preference or dietary needs.