Black Bean and Rice Bowl (Printable)
Tender black beans over fluffy rice topped with avocado, tomatoes, and fresh cilantro for a satisfying plant-based meal.
# What You'll Need:
→ Base
01 - 1 cup long-grain rice (white or brown)
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 medium 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 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - 1 ripe avocado, sliced
15 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 cup shredded red cabbage
18 - 1/4 cup sliced jalapeños (optional)
19 - 1 lime, cut into wedges
# Directions:
01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and water is fully absorbed (15-18 minutes for white rice, 35-40 minutes for brown rice). Fluff with a fork and set aside.
02 - Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 1 minute. Stir in the drained black beans, ground cumin, smoked paprika, chili powder, black pepper, and salt. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through and the spices are well incorporated.
03 - Divide the cooked rice evenly among four serving bowls. Spoon a generous portion of the seasoned black beans over the rice in each bowl. Arrange cherry tomatoes, avocado slices, corn kernels, chopped cilantro, shredded red cabbage, and jalapeños on top.
04 - Squeeze fresh lime wedges over each bowl just before serving to brighten the flavors.
# Expert Tips:
01 -
- It costs almost nothing to make yet feels like something you would happily pay fourteen dollars for at a cafe.
- The toppings are completely flexible so you can use whatever is rolling around your crisper drawer.
02 -
- Do not lift the rice lid while it simmers because every peek lets steam escape and you will end up with crunchy grains in the center.
- Rinsing canned black beans under cold water until the foam disappears removes the canned taste and keeps your bean mixture from turning murky.
03 -
- Toast the cumin and smoked paprika in the dry skillet for thirty seconds before adding oil to wake up their essential oils and deepen the flavor dramatically.
- Slice the avocado right before serving and squeeze a few drops of lime juice directly on the slices to keep them bright green until the bowl hits the table.