A colorful bowl featuring rice, beans, corn, and fresh toppings for a satisfying Tex-Mex dish.
# Components:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - ½ 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 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon chili powder
10 - Salt and black pepper, to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - ½ cup red onion, finely diced
14 - ¼ cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - ½ cup shredded cheddar or Monterey Jack cheese (optional)
17 - ½ cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# Preparation Steps:
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 tender and water is absorbed (approximately 15 minutes for white rice; 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 to 4 minutes until warmed through. Stir in black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 3 to 4 minutes until heated and aromatic.
03 - Divide cooked rice evenly among four bowls. Top each portion with the bean and corn mixture.
04 - Garnish each bowl with cherry tomatoes, diced avocado, red onion, cilantro, cheese, and sour cream if desired. Include any optional toppings such as jalapeños, shredded lettuce, or salsa.
05 - Squeeze fresh lime wedges over the bowls immediately prior to serving to enhance flavor.
