Black Bean Rice Bowl (Print Version)
Tender cumin-spiced black beans over fluffy rice topped with avocado, tomatoes, and crunchy cabbage.
# What You'll Need:
→ Base
01 - 1 cup long-grain white or brown rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Black Beans
04 - 2 cans (15 oz each) black beans, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely diced
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon kosher salt
→ Toppings
13 - 1 cup cherry tomatoes, halved
14 - 1 ripe avocado, sliced
15 - 1/2 cup corn kernels, fresh, canned, or thawed frozen
16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 cup red cabbage, shredded
18 - 1/4 cup jalapeño peppers, sliced (optional)
19 - 1 lime, cut into wedges
# How to Make It:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer until the grains are tender and the liquid is fully absorbed — 15 to 18 minutes for white rice or 35 to 40 minutes for brown rice. Remove from heat, fluff gently with a fork, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and continue cooking for 1 minute until fragrant.
03 - Stir the drained black beans into the skillet along with the ground cumin, smoked paprika, chili powder, black pepper, and salt. Cook for 5 to 6 minutes, stirring occasionally, until the beans are heated through and the spices are well incorporated.
04 - Divide the cooked rice evenly among four serving bowls. Spoon a generous portion of the seasoned black beans over each bed of rice. Arrange cherry tomatoes, avocado slices, corn kernels, chopped cilantro, shredded red cabbage, and jalapeño slices on top.
05 - Squeeze a lime wedge over each bowl just before serving to brighten the flavors. Serve immediately.
# Expert Advice:
01 -
- The smoky spice blend makes canned beans taste like they simmered all afternoon.
- Every single topping adds a different texture, so each bite feels a little surprising.
02 -
- Cooking the spices in oil for even thirty seconds before adding the beans wakes up flavors that sprinkling them on top at the end simply cannot replicate.
- Letting the assembled bowl sit for two minutes before eating lets the lime juice soak into the rice and makes every bite more cohesive.
03 -
- Drain and rinse the beans under cold water until the foam disappears because that starchy residue dulls the spices and makes the beans taste canned.
- Slice the avocado right before assembling so it stays green and creamy instead of browning on the cutting board while you finish everything else.