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

frying pan
Chopping board
Knife

Ingredients

Rice:

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

Black beans:

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

Corn salsa:

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

Guacamole:

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