Save to Pinterest A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings—perfect for a quick, flavorful meal.
I first created these burrito bowls as a speedy dinner option after a busy day. They quickly became a staple at our house because everyone can build their own just the way they like.
Ingredients
- Long-grain white or brown rice: 1 cup
- Water: 2 cups
- Salt: 1/2 teaspoon
- Black beans (drained and rinsed): 1 (15 oz / 425 g) can
- Frozen corn kernels: 1 cup
- Olive oil: 1 tablespoon
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/4 teaspoon
- Salt and black pepper: To taste
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, diced
- Red onion: 1/2 cup, finely diced
- Fresh cilantro: 1/4 cup, chopped
- Lime: 1, cut into wedges
- Shredded cheddar or Monterey Jack cheese (optional): 1/2 cup
- Sour cream or Greek yogurt (optional): 1/2 cup
- Sliced jalapeños: Optional
- Shredded lettuce: Optional
- Salsa or hot sauce: Optional
Instructions
- Cook the rice:
- Rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed (about 15 minutes for white rice, 35 to 40 minutes for brown rice). Fluff with a fork.
- Prepare beans and corn:
- While rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and sauté for 3 to 4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 3 to 4 minutes until heated and fragrant.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top each with the bean and corn mixture.
- Add toppings:
- Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add any desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls just before serving.
Save to Pinterest 
Save to Pinterest My family loves lining up at the counter and making their own colorful burrito bowls loaded with their favorite toppings. It is now our go-to meal for easy weeknight dinners.
Required Tools
To prepare these burrito bowls, you will need a medium saucepan with lid, skillet, chefs knife, cutting board, and serving bowls.
Allergen Information
This recipe contains dairy if cheese or sour cream is used and may have gluten if non-certified ingredients are used. If you have allergies, always check labels for beans or corn products.
Nutritional Information
Each serving (without cheese or sour cream) has approximately 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein.
Save to Pinterest 
Save to Pinterest Serve your burrito bowls freshly assembled and topped with favorite extras. Enjoy the vibrant flavors and easy customization every time!
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used as a nutritious alternative but requires longer cooking time (35-40 minutes) to reach tenderness.
- → How do I keep the beans and corn flavorful?
Sauté the corn and beans with olive oil and spices like cumin, smoked paprika, and chili powder to enhance their natural flavors.
- → What fresh toppings complement these bowls?
Cherry tomatoes, diced avocado, red onion, cilantro, and a squeeze of lime bring freshness and balance to the hearty base.
- → Can these bowls be made vegan?
Omit cheese and sour cream or substitute with dairy-free alternatives to keep the dish fully plant-based.
- → What are some optional add-ons for extra flavor?
Add sliced jalapeños, shredded lettuce, salsa, or hot sauce to customize the heat and texture according to your preferences.