Black Bean Rice Bowl (Printable Version)
Seasoned black beans over fluffy rice topped with avocado, tomatoes, and cilantro for a wholesome meal.
# What You Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon extra virgin 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 kosher salt
12 - 1/4 teaspoon freshly ground 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 sweet corn kernels, fresh or thawed from frozen
18 - 1/4 cup red onion, finely diced
19 - 1 lime, cut into wedges
20 - Optional toppings: shredded cheese, sour cream, sliced jalapeños
# How to Make It:
01 - Rinse rice thoroughly under cold running water until the runoff 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, let rest covered for 5 minutes, then fluff gently with a fork.
02 - While the rice simmers, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic, ground cumin, smoked paprika, and chili powder; toast the spices for about 1 minute until fragrant. Add drained black beans, kosher salt, black pepper, and vegetable broth. Stir to combine and simmer for 7–10 minutes, stirring occasionally, until the beans are fully heated through and the liquid reduces into a lightly thickened sauce.
03 - Divide the cooked rice evenly among four serving bowls. Spoon the seasoned black bean mixture over each portion of rice. Arrange cherry tomato halves, diced avocado, corn kernels, diced red onion, and chopped cilantro across the top of each bowl. Add shredded cheese, sour cream, or sliced jalapeños if desired.
04 - Squeeze a fresh lime wedge over each assembled bowl just before serving. Serve immediately while warm.
# Expert Tips:
01 -
- It costs almost nothing to make and feeds four people comfortably without feeling like you cut corners.
- The toppings are completely flexible, so everyone at the table builds their own bowl exactly how they like it.
- Leftovers taste even better the next day when the spices have had time to settle into the beans.
02 -
- Do not skip rinsing the canned beans or you will end up with a murky, starchy sauce that muddies every flavor you worked to build.
- Cooking the spices for one minute before adding liquid is the difference between beans that taste dusty and beans that taste deeply aromatic.
03 -
- Toast the cumin in the dry pan for thirty seconds before adding oil to intensify its flavor dramatically.
- Mash about a quarter of the beans with the back of your spoon while they simmer to create a naturally creamy sauce without adding any dairy.