Tex-Mex bowl with fluffy rice, hearty beans, sweet corn, and fresh toppings, ready in 35 minutes.
# Components:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Corn
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 cup frozen corn kernels
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup red onion, finely diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
17 - 1/2 cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# Directions:
01 - Rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and rice is tender: approximately 15 minutes for white rice or 35–40 minutes for brown rice. Fluff with a fork.
02 - Heat olive oil in a skillet over medium heat. Add frozen corn and sauté for 3-4 minutes until warmed through. Stir in black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated and aromatic.
03 - Divide rice evenly among four bowls. Top each portion with the bean and corn mixture.
04 - Garnish bowls with cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream if desired. Include any preferred optional toppings such as sliced jalapeños, shredded lettuce, or salsa.
05 - Squeeze fresh lime wedges over bowls immediately before serving for added brightness.
