Rice Bean Corn Burrito Bowl

A vibrant, satisfying bowl featuring fluffy rice, hearty beans, sweet corn, and classic Tex-Mex toppings (perfect for a quick, flavorful meal.)

The first time I made these rice, bean, and corn burrito bowls was on a lively evening when time was short and our pantry was full of Tex-Mex favorites. They quickly became a go-to for colorful family dinners.

Ingredients

• Long-grain white or brown rice: 1 cup
• Water: 2 cups
• Salt: 1/2 teaspoon
• Black beans: 1 (15 oz / 425 g) can, drained and rinsed
• Frozen corn kernels: 1 cup
• Olive oil: 1 tablespoon
• Ground cumin: 1/2 teaspoon
• Smoked paprika: 1/2 teaspoon
• Chili powder: 1/4 teaspoon
• Salt and black pepper: To taste
• Cherry tomatoes: 1 cup, halved
• Avocado: 1, diced
• Red onion: 1/2 cup, finely diced
• Fresh cilantro: 1/4 cup, chopped
• Lime: 1, cut into wedges
• Shredded cheddar or Monterey Jack cheese (optional): 1/2 cup
• Sour cream or Greek yogurt (optional): 1/2 cup
• Sliced jalapeños (optional): As desired
• Shredded lettuce (optional): As desired
• Salsa or hot sauce (optional): As desired

Instructions

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Cook the rice:

Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed (about 15 minutes for white rice, 35 to 40 minutes for brown rice.) Fluff with a fork.

Prepare beans and corn:

While rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and cook 3 to 4 minutes until warmed through. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook 3 to 4 minutes until heated and fragrant.

Assemble the bowls:

Divide cooked rice among four bowls. Top each with bean and corn mixture.

Add toppings:

Arrange cherry tomatoes, avocado, red onion, cilantro, cheese, and sour cream (if using) on each bowl. Add optional toppings as desired.

Serve:

Squeeze fresh lime juice over bowls just before serving.

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Sharing this meal around the table always brings a burst of laughter and requests for extra toppings (especially avocado.) Everyone enjoys customizing their bowl their own way.

Required Tools

Medium saucepan, skillet, chefs knife, cutting board, and serving bowls are all you need for fuss-free prep.

Allergen Information

Contains dairy if cheese or sour cream is used. If using non-certified ingredients, may not be gluten-free. Check labels for potential allergens in beans and corn.

Nutritional Information

Each serving provides approximately 340 calories, 7 g total fat, 62 g carbohydrates, and 9 g protein. Values do not include cheese or sour cream.

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Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Customize each serving with your favorite toppings. This bowl is best enjoyed fresh with a squeeze of lime just before eating.

Kitchen Guide

→ What type of rice works best for this bowl?

Long-grain white or brown rice can be used depending on preference; brown rice adds more fiber and a nuttier taste but requires longer cooking.

→ Can I make this dish vegan?

Yes, omit cheese and use a dairy-free alternative or skip sour cream to keep it completely plant-based.

→ How can I add more protein to this meal?

Consider adding grilled chicken, tofu, or extra beans for a higher protein content without compromising flavor.

→ What spices enhance the bean and corn mixture?

Cumin, smoked paprika, and chili powder create a warm and slightly smoky profile, perfectly complementing the natural sweetness of corn.

→ What toppings add freshness and texture?

Cherry tomatoes, diced avocado, red onion, and cilantro introduce brightness and varied textures, balancing the heartiness of grains and beans.

→ Is this dish suitable for gluten-free diets?

Yes, provided all ingredients, especially canned beans and corn, are certified gluten-free.