Save 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 burrito bowls, my whole family loved how everyone could pick their favorite toppings. It has become our go-to weeknight dinner after busy days.
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: 1/2 cup, optional
- Sour cream or Greek yogurt: 1/2 cup, optional
- Sliced jalapeños: Optional
- Shredded lettuce: Optional
- Salsa or hot sauce: Optional
Instructions
- Cook the rice:
- Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to boil, reduce heat to low, cover, and simmer until tender and water is absorbed (about 15 minutes for white rice or 35 minutes for brown rice). Fluff with a fork.
- Prepare beans and corn:
- While rice cooks, heat olive oil in skillet over medium heat. Add corn and sauté for 3 minutes until warmed through. Add beans, cumin, paprika, chili powder, salt, and pepper. Stir and cook for 3 minutes until heated and fragrant.
- Assemble the bowls:
- Divide cooked rice among four bowls. Top each with bean and corn mixture.
- Add toppings:
- Arrange tomatoes, avocado, onion, cilantro, cheese, and sour cream if using. Add any desired optional toppings.
- Serve:
- Squeeze fresh lime juice over bowls before serving.
Save 
Save My kids love helping assemble their bowls and always ask for extra corn and lime wedges when we serve this meal for our Taco Tuesday.
Required Tools
Medium saucepan, skillet, chefs knife, cutting board, and serving bowls are all you need for prepping and serving these burrito bowls.
Allergen Information
This dish contains dairy only if you add cheese or sour cream. Check for gluten-free products if needed, and review labels for any allergy concerns.
Nutritional Information
Each serving (without cheese or sour cream) has 340 calories, 7 g fat, 62 g carbs, and 9 g protein, making it a wholesome vegetarian meal.
Save 
Save Burrito bowls are a delicious, quick dinner idea that everyone can personalize. Enjoy fresh, colorful flavors in every bite!
Recipe FAQ
- → Can I substitute brown rice for white rice?
Yes, brown rice works well but requires a longer cooking time—about 35 to 40 minutes. It adds a nuttier flavor and more fiber.
- → How can I make the dish vegan?
Simply omit cheese and replace sour cream with dairy-free yogurt or skip it entirely to keep it vegan-friendly.
- → What spices enhance the bean and corn mixture?
Cumin, smoked paprika, and chili powder bring warmth and depth, while salt and pepper balance the flavors.
- → Are there alternatives to rice for the base?
Quinoa or cauliflower rice are great substitutes to vary texture and nutritional content.
- → What optional toppings add extra flavor?
Sliced jalapeños, shredded lettuce, salsa, or hot sauce kick up the freshness and spice according to your preference.