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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.

55 minEasyServes 4600 cal/serving

MexicanLunchStovetopDASHVegetarianVeganHigh FiberHalal-friendlyDairy-FreeGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Add 1 cup frozen corn kernels to the skillet and cook 2 minutes until heated through.

  5. 5

    Fluff the cooked rice and stir in the remaining cilantro and remaining lime juice.

  6. 6

    Assemble bowls: divide rice among 4 bowls, then top each with beans and corn, pico de gallo, and 2 sliced ripe avocados.

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Questions

How much time should I plan for Brown Rice Burrito Bowl with Black Beans?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 1, at 40 minutes.

How do I know when Brown Rice Burrito Bowl with Black Beans is done?

Go by the cues in the method rather than the clock. Step 3: cook until heated through. Step 4: cook until heated through.

Can I use dried beans instead of canned in Brown Rice Burrito Bowl with Black Beans?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Brown Rice Burrito Bowl with Black Beans uses 2 cans black beans, rinsed and drained (15 oz), rinsed.

Is Brown Rice Burrito Bowl with Black Beans spicy?

Moderately. The heat in Brown Rice Burrito Bowl with Black Beans comes from 1 jalapeño, seeded, minced and 1/2 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Brown Rice Burrito Bowl with Black Beans?

One serving (the recipe makes 4) is about 600 calories, with 17 g protein, 91 g carbohydrate and 23 g fat, plus 17 g fiber and 156 mg sodium. The figures are estimates computed from the ingredient list.

How long does Brown Rice Burrito Bowl with Black Beans keep?

Refrigerate what is left of Brown Rice Burrito Bowl with Black Beans within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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