Spiced Black Bean and Rice Bowls
Spiced Black Bean and Rice Bowls
Ingredients
For the Rice
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
For the Spiced Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce, rinsed and drained
- 1 can canned corn, 15-ounce, drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa, your favorite
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Cook the rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the black beans: While the rice cooks, heat olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and red bell pepper, cooking for 5-7 minutes until softened.
⏱️ 7 min
- 3
Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the rinsed and drained black beans, drained corn, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 5
Remove the black bean mixture from heat. Stir in the fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Spoon the spiced black beans over the rice. Top each bowl with diced avocado, chopped fresh cilantro, a dollop of salsa, and a spoonful of sour cream or Greek yogurt. Garnish with lime wedges and sliced jalapeño, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Black Bean and Rice Bowls
Ingredients
For the Rice
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
For the Spiced Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce, rinsed and drained
- 1 can canned corn, 15-ounce, drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa, your favorite
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Cook the rice: In a medium saucepan, combine the long-grain white rice, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the black beans: While the rice cooks, heat olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and red bell pepper, cooking for 5-7 minutes until softened.
⏱️ 7 min - 3
Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the rinsed and drained black beans, drained corn, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 5
Remove the black bean mixture from heat. Stir in the fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Spoon the spiced black beans over the rice. Top each bowl with diced avocado, chopped fresh cilantro, a dollop of salsa, and a spoonful of sour cream or Greek yogurt. Garnish with lime wedges and sliced jalapeño, if desired.
⏱️ 5 min