Black Bean Rice Bowl (Print Version)
Tender black beans over fluffy rice topped with avocado, tomatoes, and cilantro for a wholesome vegetarian meal.
# What You'll Need:
→ Rice
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon 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 chopped
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 salt
12 - 1/4 teaspoon black pepper
13 - 1/4 cup vegetable broth or water
→ Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 avocado, diced
16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 cup fresh or frozen sweet corn, thawed if frozen
18 - 1/4 cup red onion, finely chopped
19 - 1 lime, cut into wedges
20 - Optional: shredded cheese, sour cream, sliced jalapeños
# How-To Steps:
01 - Rinse rice thoroughly under cold water until it runs clear. In a medium saucepan, combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to a rolling boil over high heat, then reduce heat 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. Remove from heat and fluff gently with a fork.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, ground cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant. Add drained black beans, salt, pepper, and vegetable broth. Stir to combine and simmer for 7–10 minutes, stirring occasionally, until beans are heated through and the sauce 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 tomato halves, diced avocado, sweet corn, chopped red onion, and fresh cilantro on top. Add any optional toppings such as shredded cheese, sour cream, or sliced jalapeños if desired.
04 - Squeeze fresh lime wedges over each assembled bowl just before serving. Serve warm and enjoy immediately.
# Expert Tips:
01 -
- The beans taste like they simmered all day but the whole thing comes together in under forty minutes flat.
- You probably have most of these ingredients in your pantry right now, and anything missing is easily swapped.
02 -
- Do not skip rinsing the rice or you will end up with gummy clumps instead of the fluffy grains this bowl deserves.
- Simmering the beans uncovered lets the liquid reduce and concentrate into a sauce rather than a watery puddle at the bottom of your bowl.
03 -
- Toast the cumin in the dry skillet for about thirty seconds before adding the oil and it will bloom into something far more fragrant and complex.
- Mash about a quarter of the beans with the back of your spoon right before serving because the creamy bits act like a built in sauce for the rice.