Modern · Lunch & handhelds
Black bean avocado rice bowl
A meal-prep-friendly bowl of lime-cilantro brown rice, smoky cumin black beans, charred corn, fresh tomato salsa, and avocado added at service.
Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 bowls
- 1 1/2 cups long-grain brown rice, rinsed
- 2 3/4 cups water
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin, divided
- 1 teaspoon smoked paprika
- 2 15-ounce cans black beans, drained and rinsed
- 1/2 cup vegetable broth
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 cups corn kernels, thawed if frozen
- 2 cups cherry tomatoes, quartered
- 1/4 small red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup chopped cilantro, divided
- 3 tablespoons fresh lime juice, divided
- 2 ripe avocados
Instructions
Combine rice, water, 1 teaspoon olive oil, and 1/2 teaspoon salt. Bring to a boil, cover, lower heat, and simmer until tender, about 40 minutes. Rest covered 10 minutes, then fold in half the cilantro and 1 tablespoon lime juice.
Heat 1 tablespoon oil in a saucepan. Cook yellow onion until soft, 5 minutes; add garlic, 1 teaspoon cumin, and paprika for 30 seconds. Add beans, broth, and 1/2 teaspoon salt; simmer 10 minutes, crushing about one-quarter of the beans until glossy but still spoonable.
Heat remaining oil in a . Add corn and cook without stirring until charred in spots, then toss with remaining cumin and 1/4 teaspoon salt. Mix tomatoes, red onion, jalapeño, half the remaining cilantro, 1 tablespoon lime juice, and remaining salt.
Divide rice, beans, corn, and tomato salsa among bowls. Cut avocados only at service, slice over each bowl, and drizzle with remaining lime juice and cilantro. For meal prep, pack avocado and salsa separately from the warm components.
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