A satisfying bowl of fluffy rice, black beans, sweet corn, and fresh Tex-Mex toppings for a fast, flavorful dish.
# What you'll need:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - ½ teaspoon salt
→ Beans & Corn
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 cup frozen corn kernels
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon chili powder
10 - Salt and black pepper, to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - ½ cup red onion, finely diced
14 - ¼ cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - ½ cup shredded cheddar or Monterey Jack cheese (optional)
17 - ½ cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# Method:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed: about 15 minutes for white rice or 35–40 minutes for brown rice. Fluff with a fork.
02 - 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. Stir in black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook an additional 3 to 4 minutes until heated and fragrant.
03 - Divide cooked rice evenly into four bowls. Top each with the bean and corn mixture.
04 - Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream on top of each bowl as desired. Add optional toppings such as jalapeños, shredded lettuce, or salsa.
05 - Squeeze fresh lime wedges over each bowl just before serving to enhance flavors.
