Save A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
I first made these burrito bowls for my family on a busy weeknight. Everyone loved assembling their own bowl with their favorite toppings, and cleanup was a breeze.
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: 1, cut into wedges
- Shredded cheddar or Monterey Jack cheese: 1/2 cup (optional)
- Sour cream or Greek yogurt: 1/2 cup (optional)
- Optional additions: Sliced jalapeños, shredded lettuce, salsa or hot sauce
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, 35–40 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 3–4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 3–4 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 We love making burrito bowls on taco night. Everyone chooses their own add-ins, making it a fun and interactive dinner for kids and adults alike.
Nutritional Information
Each bowl (without cheese or sour cream) contains around 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein.
Required Tools
Medium saucepan with lid, skillet, chef's knife, cutting board, serving bowls
Allergen Information
Contains dairy if using cheese or sour cream. May contain traces of gluten with non-certified ingredients. Check labels for allergens in beans and corn.
Save Give this burrito bowl a try for lunch or dinner when you want something nutritious and quick. Top yours with salsa or a squeeze of lime for extra flavor.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted but requires longer cooking time—about 35 to 40 minutes. Adjust accordingly for tenderness.
- → What spices enhance the flavor of the beans and corn?
Cumin, smoked paprika, and chili powder add a warm, smoky depth to the black beans and corn mix.
- → Are there vegetarian and gluten-free options for this dish?
This bowl is naturally vegetarian. Using certified gluten-free ingredients ensures it meets gluten-free requirements.
- → What fresh toppings pair well with this dish?
Cherry tomatoes, diced avocado, red onion, fresh cilantro, and a squeeze of lime complement the base flavors beautifully.
- → Can I add protein to make it more filling?
Adding grilled chicken, tofu, or extra legumes can boost protein content to suit your dietary needs.
- → How can I make this bowl vegan-friendly?
Omit cheese and sour cream or replace with dairy-free yogurt alternatives to keep it vegan.