Satisfying burrito bowl with brown rice, black beans, colorful vegetables, queso, and creamy toppings for a balanced meal.
# What You Need:
→ Grains
01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 tsp salt
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 tsp ground cumin
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - Salt and pepper to taste
→ Vegetables
09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
→ Dairy & Toppings
16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges
# Directions:
01 - Rinse rice under cold water until water runs clear. Bring 2 cups water to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover tightly, and simmer for 30-35 minutes until rice is tender and water is fully absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Combine drained black beans, ground cumin, chili powder, smoked paprika, salt, and pepper in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until beans are heated through and fragrant. Remove from heat.
03 - Dice red and yellow bell peppers into 1/2-inch pieces. Halve cherry tomatoes. Finely dice red onion. Slice avocado into thin wedges. If using fresh corn, steam for 2-3 minutes or grill briefly for char marks.
04 - Divide cooked brown rice evenly among 4 serving bowls. Arrange seasoned black beans, bell peppers, corn, cherry tomatoes, red onion, and avocado slices in sections over the rice.
05 - Sprinkle queso fresco or cheddar cheese over each bowl. Add a generous dollop of sour cream to the center. Garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the bowl.
