# Components:
→ Grains
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Beans & Corn
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 cup frozen corn kernels
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - Salt and black pepper to taste
→ Fresh Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup red onion, finely diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
17 - 1/2 cup sour cream or Greek yogurt (optional)
→ Optional Additions
18 - Sliced jalapeños
19 - Shredded lettuce
20 - Salsa or hot sauce
# Method:
01 - Rinse the 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—approximately 15 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork.
02 - While the rice cooks, heat olive oil in a skillet over medium heat. Add frozen corn and sauté for 3 to 4 minutes until warmed through. Incorporate black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook an additional 3 to 4 minutes until heated and fragrant.
03 - Divide the cooked rice evenly among four serving bowls. Top each portion with the prepared bean and corn mixture.
04 - Arrange cherry tomatoes, diced avocado, red onion, chopped cilantro, shredded cheese, and sour cream or Greek yogurt, if using, over the bowls. Add optional toppings such as sliced jalapeños, shredded lettuce, salsa, or hot sauce as desired.
05 - Squeeze fresh lime wedges over each bowl just before serving to enhance brightness and flavor.
