Black Bean Rice Bowl (Print View)
Tender cumin-spiced black beans over fluffy rice with avocado, tomatoes, and fresh cilantro in a satisfying nourishing bowl.
# What You Need:
→ Base
01 - 1 cup long-grain rice (white or brown)
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 medium onion, finely chopped
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 black pepper
12 - 1/4 teaspoon salt
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - 1 ripe avocado, sliced
15 - 1/2 cup corn kernels (fresh, canned, or thawed from 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
# How-To Steps:
01 - Combine rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a 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 chopped onion and sauté until softened and translucent, about 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 are well incorporated.
03 - Divide the cooked rice evenly among four serving bowls. Spoon a generous portion of the seasoned black beans over the rice in each bowl. Arrange the cherry tomatoes, avocado slices, corn kernels, chopped cilantro, shredded red cabbage, and jalapeños on top in sections for a colorful presentation.
04 - Squeeze a lime wedge over each bowl just before serving to brighten the flavors. Serve immediately while the beans and rice are still warm.
# Expert Hints:
01 -
- Everything cooks in two pans, which means you get maximum flavor with almost no cleanup.
- The toppings turn a humble pot of beans and rice into something colorful enough to photograph.
02 -
- Do not lift the lid on the rice while it simmers, because every peek lets steam escape and you will end up with crunchy grains.
- Tasting the beans before assembling tells you if the seasoning needs a pinch more salt or a extra dash of cumin.
03 -
- Let the beans sit off the heat for two minutes before serving so the spices settle and the mixture thickens slightly.
- A quick squeeze of lime stirred directly into the beans right at the end brightens the whole pot from the inside out.