Fiesta Rice Bowl Recipe
Mexican-inspired · Main course · 35 min total
A vibrant and flavorful rice bowl packed with seasoned black beans, corn, bell peppers, and a zesty lime-cilantro dressing. Perfect for a quick and healthy weeknight dinner.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: avocado, salsa, sour cream, shredded cheese
Instructions
- Cook rice according to package directions with water and a pinch of salt. Fluff with a fork and set aside.
- While rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Add garlic and red bell pepper; cook for 2 minutes.
- Stir in corn, black beans, cumin, chili powder, salt, and pepper. Cook until heated through, about 5 minutes.
- Remove from heat and stir in cilantro and lime juice.
- Divide rice among bowls and top with the bean and vegetable mixture.
- Serve with desired toppings such as avocado, salsa, sour cream, or shredded cheese.
Tips
- For extra protein, add grilled chicken or shrimp.
- Make it a burrito bowl by adding shredded lettuce and pico de gallo.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms