Brown Rice Burrito Bowl (Print Version)

Wholesome bowl with brown rice, black beans, fresh veggies, creamy cheese, and zesty sour cream.

# Components:

→ Grains

01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans

04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - Salt and pepper to taste

→ Vegetables

09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped

→ Dairy & Toppings

16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges

# Preparation Steps:

01 - Rinse brown rice under cold water. In a medium saucepan, bring 2 cups water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 30-35 minutes until tender and liquid is absorbed. Fluff with a fork.
02 - In a small saucepan over medium heat, combine black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Heat for 5-7 minutes, stirring occasionally until warmed through.
03 - Dice red and yellow bell peppers, halve cherry tomatoes, finely dice red onion, and slice avocado. Steam or grill fresh corn kernels briefly if using.
04 - Divide cooked brown rice evenly among 4 serving bowls. Top each with seasoned black beans, diced peppers, corn, cherry tomatoes, red onion, and avocado slices.
05 - Sprinkle queso fresco or cheddar cheese over each bowl, add a dollop of sour cream, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • Brown rice keeps you satisfied without that heavy postlunch slump, and the spiced beans add a warmth that makes you want to cook it again next week.
  • You can prep everything while the rice cooks, so there's almost no downtime between stepping into the kitchen and sitting down to eat.
02 -
  • If your rice turns out mushy, you've either overcooked it or added too much water—next time use the 1:2 ratio strictly and resist the urge to peek and stir constantly.
  • The sour cream cooling down the warm spices is not optional; it's what makes each bite feel balanced instead of one-note.
03 -
  • Toast your cumin and paprika briefly in a dry pan before adding the beans if you want to really amplify their flavor—it takes 30 seconds and changes everything.
  • If your queso fresco crumbles are getting lost, cube them slightly larger so they don't disappear into the warm rice.
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