Brown Rice Burrito Bowl with Black Beans
A hearty, fiber-rich burrito bowl built on fluffy cilantro-lime brown rice, seasoned black beans, roasted corn, pico de gallo, and creamy avocado.
Ingredients
- 1 1/2 cups long-grain brown rice, rinsed
- 3 cups water
- 2 cans black beans, rinsed and drained (15 oz), rinsed
- 1 cup frozen corn kernels
- 2 ripe avocados, sliced
- 2 roma tomatoes, diced
- 1/2 white onion, finely diced
- 1 jalapeño, seeded, minced
- 1/3 cup fresh cilantro, chopped
- 4 tbsp fresh lime juice
- 2 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
Instructions
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1
Cook 1 1/2 cups rinsed long-grain brown rice with 3 cups water and a pinch of salt in a medium saucepan: bring to a boil, reduce heat to the lowest setting, cover, and cook 35 to 40 minutes until tender. Let steam off heat for 5 minutes, then fluff.
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2
While the rice cooks, make the pico de gallo: combine 2 diced roma tomatoes, half the 1/2 finely diced white onion, 1 seeded, minced jalapeño, half the 1/3 cup chopped fresh cilantro, and half the 4 tbsp fresh lime juice. Season with salt. Set aside.
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3
Heat a medium skillet over medium heat. Add 2 tsp olive oil and the remaining diced onion; saute 3 minutes. Add 2 cans rinsed black beans, rinsed and drained (15 oz), 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and a pinch of salt. Cook 3 to 4 minutes until heated through.
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4
Add 1 cup frozen corn kernels to the skillet and cook 2 minutes until heated through.
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5
Fluff the cooked rice and stir in the remaining cilantro and remaining lime juice.
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6
Assemble bowls: divide rice among 4 bowls, then top each with beans and corn, pico de gallo, and 2 sliced ripe avocados.