Mexican Rice Bowl

5 from 1 vote

A quick and easy Vegetarian Burrito Bowl recipe with brown rice, coriander/cilantro, smoky refried black beans, zingy corn salsa, and creamy guacamole.

Prep Time10

Cook Time20

Course: Main Course, Salad

Cuisine: American, Mexican

Diet: Vegetarian

Servings: people

Calories: 349kcal

Author: Helen

Equipment

Ingredients

Rice:

½ tbsp oil groundnut or vegetable
18 oz cooked brown rice (note 1)
4 tbsp cilantro (coriander) finely chopped
sea or kosher salt to taste
½ lime (juice)

Black beans:

½ tbsp groundnut or sunflower oil
14 oz can of black beans rinsed and drained
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp cayenne pepper
Pinch of salt
1 tsp white wine vinegar
1 tsp lime juice

Corn salsa:

2 cups corn thawed frozen corn or canned
2 tsp white wine vinegar
4 tbsp coriander/cilantro chopped
4 tbsp red onion finely chopped
1 tsp ground cumin
½ tsp cayenne pepper
Pinch sea or kosher salt
1 lime (juice)

Guacamole:

1 medium avocado
2 tbsp red onion finely chopped
1 red chili finely chopped
3 tbsp cilantro (coriander) chopped
1.5 limes (juice + zest of half a lime)
¼ tsp salt
¼ tsp black pepper
¼ tsp sugar

To serve:

2 cups lettuce chopped into strips
Grated cheese cheddar or similar hard cheese
Sour cream
Jalapenos fresh or jarred
Tabasco sauce

US Customary - Metric

Instructions

Prepare the rice. Place a frying pan on a medium heat and add the oil. Add the brown rice when the oil is hot and stir in the coriander/cilantro, salt, and lime juice and set aside.
Fry the black beans. Add a little more oil to the frying pan and add the black beans, smoked paprika, cumin, garlic powder, cayenne pepper, salt and white wine vinegar and fry on a medium heat for 10 minutes until the beans soften.
Prepare the corn salsa - meanwhile prepare the corn salsa by mixing together the corn and salsa ingredients in a separate bowl.
Make the guacamole. Scoop out the avocado flesh, remove the stone and carefully cut out any brown or black parts if necessary.
Add the remaining guacamole ingredients, mash thoroughly and mix together.
At this point the beans should be soft. Take them off the heat and stir in the lime juice.
Assemble the burrito bowls. Spoon a portion of rice into each bowl and divide the beans, corn salsa and guacamole between the bowls.
Add lettuce, grated cheese, sour cream, jalapenos and Tabasco sauce as desired.

Notes

Use pre-cooked microwaveable rice for convenience or boil up some dried brown rice (this normally takes 20-25 minutes). If you salt the water when cooking dried rice you might not need to add additional salt. Taste it to see. Nutritional info is for 1 serving and does not include toppings.

Nutrition