Black Bean and Rice Bowl (Print Page)

Seasoned black beans over fluffy rice topped with avocado, tomatoes, and fresh cilantro for a satisfying meal.

# What You Need:

→ Base

01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Seasoned Black Beans

04 - 2 (15 oz) cans black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 medium 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 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon kosher salt

→ Toppings

13 - 1 cup cherry tomatoes, halved
14 - 1 ripe avocado, sliced
15 - 1/2 cup corn kernels (fresh, canned, or thawed 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 - Combine rice, 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 until grains are tender and liquid is fully absorbed—15 to 18 minutes for white rice or 35 to 40 minutes for brown. Remove from heat, fluff with a fork, and keep covered until ready to serve.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, 3 to 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Add the drained black beans, ground cumin, smoked paprika, chili powder, black pepper, and 1/4 teaspoon salt. Cook, stirring occasionally, for 5 to 6 minutes until the beans are heated through and the spices have melded.
03 - Divide the cooked rice evenly among four serving bowls. Spoon a generous portion of the seasoned black beans over each bed of rice. Arrange cherry tomatoes, avocado slices, corn kernels, chopped cilantro, shredded red cabbage, and jalapeños (if using) on top of each bowl.
04 - Squeeze a lime wedge over each assembled bowl just before serving to brighten all the flavors. Serve immediately while the beans and rice are still warm.

# Expert Tips:

01 -
  • It comes together with pantry staples you probably already have hiding in your cabinets right now.
  • The toppings are totally flexible so you can use whatever is wilting in your produce drawer.
  • It reheats beautifully which means lunch is handled for the next two days without thinking.
  • Even my friend who claims to hate beans asked for seconds the last time I made this.
02 -
  • Do not lift the rice lid while it simmers because every peek lets steam escape and you will end up with crunchy grains instead of fluffy ones.
  • Rinsing canned beans under cold water until the bubbles disappear removes the canned taste completely.
  • If the avocado is rock hard when you buy it, put it in a paper bag with a banana overnight and it will be perfect by morning.
03 -
  • Toast the cumin in the dry skillet for about thirty seconds before adding oil and it blooms into something deeper and more aromatic.
  • A dollop of vegan sour cream or plain Greek yogurt on top adds a cooling element that balances the chili powder beautifully.

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