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Burrito Bowl Base Recipe

Mexican · Main course · 30 min total

A versatile, flavorful base for burrito bowls featuring seasoned rice, black beans, and corn. Perfect for meal prep or quick dinners.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Rinse rice under cold water until water runs clear. In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. While rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic, cumin, chili powder, and salt; cook for 1 minute until fragrant.
3. Add black beans and corn to the skillet. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in lime juice and cilantro.
4. Combine the cooked rice with the bean and corn mixture. Toss gently to mix. Serve warm as a base for burrito bowls with your favorite toppings.

Tips

• For extra flavor, use chicken or vegetable broth instead of water for cooking the rice.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Top with grilled chicken, steak, salsa, avocado, cheese, and sour cream for a complete burrito bowl.

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