Easy Rice Bowl
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Variation: Try my Shrimp Rice Bowl !
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4
Ingredients 12
- 2 garlic cloves
- 2 15-ounce cans black beans, drained but not rinsed
- 2 tablespoons olive oil
- ½ teaspoon cumin
- Scant 1 teaspoon kosher salt
- 1 ½ cups dry white rice or brown rice
- 1 pint cherry tomatoes
- 1 ripe avocado
- 1 cup frozen corn kernels, defrosted (or canned corn)
- 1/4 red onion
- Cilantro Lime Sauce or Chipotle Ranch (or for vegan, Spicy Chipotle Sauce or Cashew Cilantro Sauce )
- Cilantro, to serve
Method 5
- 01
Cook the rice, according to How to Cook Rice . (Or try Cilantro Lime Rice !)
- 02
Cook the black beans: Mince the garlic . In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt , and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
- 03
Make the sauce (see above).
- 04
Slice the tomatoes in half. Slice the avocado . Defrost the corn. Thinly slice the red onion .
- 05
To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro. The components for the rice bowl store up to 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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