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Mexican Rice Bowl Recipe

Mexican · Main course · 40 min total

A vibrant and customizable Mexican rice bowl featuring seasoned rice, black beans, corn, and fresh toppings, perfect for a quick and healthy weeknight dinner.

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 cup chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/2 cup salsa
• Fresh cilantro for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Heat oil in a medium saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute.
3. Add the rice and stir to coat with oil. Cook for 2 minutes, stirring occasionally.
4. Stir in the diced tomatoes with their juices, broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. While rice cooks, in a small saucepan, combine black beans and corn. Heat over medium heat until warmed through, about 5 minutes. Season with salt if desired.
6. Fluff the rice with a fork. Divide rice among 4 bowls. Top with black bean and corn mixture, avocado slices, a dollop of sour cream, and salsa. Garnish with cilantro.

Tips

• For extra protein, add grilled chicken or ground beef seasoned with taco seasoning.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Customize with toppings like shredded cheese, jalapeños, or hot sauce.

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