Save to Pinterest A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
I first made these burrito bowls for a busy weeknight dinner, and everyone loved creating their own combinations. This recipe has become my no-fuss solution whenever I want something comforting but also fresh and colorful.
Ingredients
- Long-grain rice: 1 cup white or brown
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Frozen corn kernels: 1 cup
- Olive oil: 1 tablespoon
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/4 teaspoon
- Salt and black pepper: To taste
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, diced
- Red onion: 1/2 cup, finely diced
- Fresh cilantro: 1/4 cup, chopped
- Lime: 1, cut into wedges
- Cheddar or Monterey Jack cheese: 1/2 cup, shredded (optional)
- Sour cream or Greek yogurt: 1/2 cup (optional)
- Sliced jalapeños: As desired (optional)
- Shredded lettuce: As desired (optional)
- Salsa or hot sauce: As desired (optional)
Instructions
- Cook the rice:
- Rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender and water is absorbed. Fluff with a fork when finished.
- Prepare beans and corn:
- While rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and sauté 3-4 minutes until warmed. Add beans, cumin, paprika, chili powder, salt, and pepper. Stir and cook another 3-4 minutes.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top with the bean and corn mixture.
- Add toppings:
- Arrange tomatoes, avocado, onion, cilantro, cheese, and sour cream if using. Add further toppings as desired.
- Serve:
- Squeeze fresh lime over bowls before serving.
Save to Pinterest Sharing these bowls is a hit with my family because everyone can customize their own and enjoy their favorite toppings. My kids especially love adding extra cheese and salsa on theirs.
Required Tools
Medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls make preparation straightforward and mess-free.
Allergen Information
If using cheese or sour cream, these bowls contain dairy. Double-check ingredient labels, especially for canned beans and frozen corn, as allergens can be present in some brands.
Nutritional Information
Each serving (without cheese or sour cream) provides about 340 calories, 7 grams fat, 62 grams carbohydrates, and 9 grams protein. Nutrition will vary with toppings and add-ins.
Save to Pinterest Serve these burrito bowls fresh for the best texture. They also make excellent leftovers and pack well for lunch the next day.
Common Recipe Questions
- → What type of rice works best in these bowls?
Both long-grain white and brown rice provide a fluffy base. White rice cooks faster, while brown rice adds a nuttier flavor and more fiber.
- → How can I add more spice to the dish?
Incorporate sliced jalapeños, salsa, or a dash of hot sauce to the bean and corn mixture or as a topping for additional heat.
- → Are there protein alternatives suggested for this bowl?
You can add grilled chicken or tofu to boost protein content and tailor it to your preference.
- → Can I prepare this bowl vegan-friendly?
Yes. Simply omit cheese and use dairy-free yogurt or skip sour cream to keep it plant-based.
- → What sides or accompaniments pair well with these bowls?
Serve with fresh lime wedges and optional shredded lettuce or salsa for added freshness and texture balance.
- → How should the beans and corn be seasoned?
Beans and corn are sautéed with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper to develop deep, Tex-Mex flavors.