Black Bean and Rice Bowl (Printable)
Tender black beans over fluffy rice with avocado, tomatoes, and fresh cilantro in a satisfying bowl.
# What You'll 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 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
→ 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 if frozen)
18 - 1/4 cup red onion, finely diced
19 - 1 lime, cut into wedges
→ Optional Toppings
20 - Shredded cheese, sour cream, or sliced jalapeños to taste
# How to Make It:
01 - Rinse rice thoroughly under cold water until it 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 to 20 minutes for white rice or 35 to 40 minutes for brown rice until all liquid is absorbed and grains are tender. Remove from heat and fluff gently with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic, ground cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant. Add drained black beans, kosher salt, black pepper, and vegetable broth. Stir to combine and simmer for 7 to 10 minutes, stirring occasionally, until the beans are heated through and the liquid has slightly thickened.
03 - Divide the cooked rice evenly among four serving bowls. Spoon the seasoned black bean mixture generously over each portion of rice. Arrange cherry tomatoes, diced avocado, corn kernels, red onion, and fresh cilantro on top of each bowl. Add optional toppings such as shredded cheese, sour cream, or sliced jalapeños if desired.
04 - Squeeze a lime wedge over each assembled bowl just before serving. Serve immediately while warm.
# Expert Suggestions:
01 -
- The smoky, cumin scented bean mixture tastes like it simmered all day but barely takes ten minutes.
- Every single topping is optional, which means you can build it around whatever is wilting in your crisper drawer.
- It reheats beautifully for lunch the next day, assuming you keep the avocado and lime separate.
02 -
- Do not stir the rice while it simmers, because agitating it turns fluffy grains into gummy paste, and nothing will fix that.
- Taste the beans before assembling the bowls, since canned bean salt levels vary wildly and you may need to adjust.
- Store leftover beans and rice together in an airtight container for up to three days, but keep avocado and tomatoes separate to avoid a soggy situation.
03 -
- Mash about a quarter of the beans with the back of your spoon while they simmer, because the mashed ones thicken the sauce and make everything taste richer without adding a single extra ingredient.
- Toasting the cumin and paprika in the oil for a few seconds before adding the beans deepens their flavor dramatically, but watch carefully because spices cross from toasted to burnt in the blink of an eye.